Total Time: 55 mins Servings: 10
Recipe adapted: from DiabetesFoodHub
Ingredients:
- ~10oz Sweet Potato or Butternut squash (peeled & shredded)
- ~20oz rutabaga, parsnip, turnip, beet or carrot (mix & match!)
- 1 whole egg
- 3 egg whites
- ¼ cup chopped parsley (or sub some dried herbs like parsley, thyme or oregano in your cakes)
- 2 cloves minced garlic
- ½ cup flour (AP, whole wheat, GF)
- ½ tsp salt
- ½ tsp black pepper
- Non-stick cooking Spray
Directions:
- Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper or a silicon mat.
- Combine all ingredients in a large mixing bowl and mix well.
- Pack the root vegetable mixture into a 1/2 cup measure and turn out onto the baking sheet. Press lightly to form a cake. Repeat this process for the remaining 9 cakes (depending on the size of your baking sheet, you may need to make these in batches or use two baking sheets).
- Spray the tops of the cakes with cooking spray and bake for 35 minutes.
- Let the cakes cool slightly before removing from the pan.