Corn And Parsnip Cakes

1. 1

   Cook parsnip in boiling water 12 minutes or until very tender; drain. Cool to room temperature.

2. 2

   Place corn in a food processor; pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup; level with a knife. Add parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives.

3. 3

   Heat 1 teaspoon butter in a large nonstick skillet over medium-high heat. Drop batter by heaping tablespoonfuls to form 6 cakes. Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining butter and batter.

* Per serving · 4 servings · Values may vary.

No additional tips available.