Root Vegetable Patties

Serve with Broiled, Spiced Brown Sugar Grapefruit and Green Eggs and Ham.


  • 2 parsnips, peeled and grated
  • 1 large carrot, peeled and grated
  • 2 cups shredded frozen hash brown potatoes
  • 3 scallions, whites and greens chopped
  • A handful flat leaf parsley, finely chopped
  • 2 tablespoons flour
  • 1 egg, beaten
  • Salt and pepper
  • 4 tablespoons canola oil


Combine all the ingredients except the oil in a bowl.

Heat 2 tablespoons canola oil in a large nonstick skillet, then drop four mounds of vegetables, using about half of the veggie mix, into the the skillet and flatten each mound a bit. Cook the patties for 3-4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make eight patties, total. Serve at room temperature.

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