PARSNIP, HERB AND POLENTA HOT CAKES

PARSNIP, HERB AND POLENTA HOT CAKES

  • ChenChristopher

Ingredients :

2 cups parsnip pulp, strained

2oz cup (60ml) milk

2 eggs, separated

¼ cup (45g) polenta (corn meal)

¼ cup (31g) self-rising flour

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh rosemary

1 teaspoon cajun seasoning

1 small red bell pepper, finely chopped

1 tablespoon oil

Directions:

  1. Combine parsnip pulp, milk, egg yolks, self-rising flour, polenta, thyme, rosemary, cajun seasoning and red bell pepper in a large mixing bowl. Beat egg whites until soft peaks form, fold into parsnip mixture.
  2. Heat oil in a large frying pan, drop spoonfuls of mixture into pan. Cook for about 1 minute on each side or until golden