Serves 8
Ingredients
2 cups
peeled, shredded sweet potatoes (about 1 large sweet potato)
2 cups
peeled, shredded parsnips (about 2 medium parsnips)
¼ cup
whole wheat flour
¼ cup
finely chopped sweet onion
1 tbsp.
chopped fresh thyme
¼ tsp.
kosher salt
⅛ tsp.
freshly ground Kowalski's Black Peppercorns
1
egg, beaten
4 tsp.
Kowalski's Extra Virgin Olive Oil, divided
- applesauce, for serving
Directions
In a large mixing bowl, combine first 8 ingredients. In a large sauté pan, heat 2 tsp. oil over medium heat; place 6 (¼ cup) portions of sweet potato mixture in oil, pressing with back of spatula to flatten into 2-3" pancakes. Cook until crispy and golden (3 min. per side). Repeat with remaining mixture. Spoon a dollop of applesauce over each pancake. Try serving it alongside our recipe for Tuscan Meatloaf (as pictured).
