Carrot and Parsnip Cakes Recipe

Name: Carrot and Parsnip Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cream Cheese Topping; - PHILADELPHIA Original Cream Cheese, softened; - goat cheese, softened; 1/2 tsp. coarse gorund black pepper; Carrot and Parsnip Cakes; 8 each eggs, beaten; 1 qt. RITZ Crackers, finely crushed; 1 qt. parsnips, shredded; 1 qt. carrots, shredded; 1 qt. pears, shredded Safeway 1 lb For $1.88 thru 02/09; 2 cups red onions, thinly sliced; 1-1/2 cups pecans, finely chopped; 2-1/2 Tbsp. fresh thyme, chopped; to taste salt and pepper

Servings: persons

Cream Cheese Topping
- PHILADELPHIA Original Cream Cheese, softened
- goat cheese, softened
1/2 tsp. coarse gorund black pepper
Carrot and Parsnip Cakes
8 each eggs, beaten
1 qt. RITZ Crackers, finely crushed
1 qt. parsnips, shredded
1 qt. carrots, shredded
1 qt. pears, shredded Safeway 1 lb For $1.88 thru 02/09
2 cups red onions, thinly sliced
1-1/2 cups pecans, finely chopped
2-1/2 Tbsp. fresh thyme, chopped
to taste salt and pepper

1
Cream Cheese Mixture: Mix all ingredients.
2
Refrigerate until ready to use.
3
Carrot and Parsnip Cakes: Mix all ingredients; shape into 56 (2-1/2-inch) patties (or into 14 patties for trial recipe), using 1/4 cup vegetable mixture for each patty.
4
Cook in hot saute pan on medium-high heat 1 min.
5
on each side or until golden brown on both sides.
6
Place pan in 350 degrees F-oven.
7
Bake 4 to 5 min.
8
or until patties are heated through.
9
Keep warm.
10
For each serving: Plate 2 Carrot and Parsnip Cakes; top each with 3/4 tsp.
11
Cream Cheese Mixture.

568

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cream Cheese Topping, - PHILADELPHIA Original Cream Cheese, softened, - goat cheese, softened, 1/2 tsp. coarse gorund black pepper, and more.

Yes, Carrot and Parsnip Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Carrot and Parsnip Cakes

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