Mini Parsnip Cakes with Creamy Buffalo Dip
By Paleo Plan
Yield 4 servings
These mini parsnip cakes are crisp and flavorful, and are a great substitute for starchy white potato cakes or hash browns. Served with a quick buffalo dip, they are the perfect snack, appetizer, or even side dish for your Paleo diet. Good parsnip recipes can be hard to come by, but this one definitely takes the (parsnip) cake!
Ingredients:
- 6 medium parsnip(s) about 1.5 lbs for 4 servings
- 1 teaspoon(s) kosher salt
- 1 large egg(s)
- 1/2 teaspoon(s) garlic powder
- 1/2 teaspoon(s) onion powder
- 1 tablespoon(s) coconut flour
- 1/2 teaspoon(s) black pepper freshly ground
- 1/4 cup(s) olive oil light
- 1/4 cup(s) Paleo mayonnaise
- 2 teaspoon(s) hot pepper sauce
Method:
- Put the parsnips in a medium saucepan and cover with cold water. Bring to a boil, and cook for 5 minutes. Drain and allow to cool.
Once cool, shred the parsnips on a box grater and lay on paper towels. Sprinkle with the salt and let sit for 5 minutes. Squeeze as much of the water out of the parsnips as you can and transfer to a bowl.
- Add the egg, seasonings, and coconut flour and mix well.
- Put the olive oil in a heavy skillet and heat to medium high heat. When oil is shimmering, scoop the parsnip mixture into the pan (use a cookie scoop for evenly sized cakes.) Flatten slightly with a spatula and cook until golden brown on both sides.
- To serve, mix the mayo with the hot sauce and serve on the side of the cakes.
