Shredded Sweet Potato and Parsnip Pancakes

Tuscan Meatloaf and Shredded Sweet Potato & Parsnip Pancakes
Tuscan Meatloaf with Shredded Sweet Potato and Parsnip Pancakes
Serves 8
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

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).