Description
Instead of the traditional fried version I made these healthier by cooking them in the oven. I like to serve these as an appetizer, but they also make for a wonderful side dish or weekday lunch.
Ingredients
- 1 cup Grated Carrots
- 1-½ cup Grated Parsnips
- 3 Tablespoons Coconut Flour
- 2 whole Eggs, Beaten
- 1 teaspoon Minced Scallions
- ½ teaspoons Dried Parsley
- 1 pinch Salt And Pepper
- 3 Tablespoons Olive Oil
Preparation
Preheat oven to 450ºF. Transfer 2 large, rimmed baking sheets to oven.
Toss the carrots and parsnips with the coconut flour. Then add the eggs, scallions, parsley, and salt and pepper to taste. Mix well.
Remove baking sheets from oven. Brush sheets with oil, dividing evenly. Return sheets to oven for 30 seconds. Remove from oven. Scoop carrot-parsnip mixture in 1/4-cup portions onto sheets and flatten each slightly with a spatula. Bake, turning halfway, until golden, about 30 minutes.
If desired, serve with applesauce.
