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Root Vegetable Cakes
20 min prep time
35 min cook time
10servings
Recipe by
Lara Rondinelli-Hamilton, RD. LDN, CDE and Chef Jennifer Bucko Lamplough
Source
The Diabetes Cookbook
Photo by
Mittera
How to Make Root Vegetable Cakes
These cakes make a great side dish or snack and are excellent when paired with our Beef and Sweet Potato Stew.
20 min prep time
35 min cook time
10servings
1 cake
Print Recipe >
Step-By-Step Instructions:
- Preheat 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 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 slightly cool before removing from pan.
Nutrition facts
10 Servings
-
Serving Size
1 cake
- Amount per serving Calories 70
-
Total Fat
0.5g
- Saturated Fat 0.2g
- Trans Fats 0g
- Cholesterol 20mg
- Sodium 150mg
-
Total Carbohydrate
13g
- Dietary Fiber 2g
- Total Sugars 3g
- Added Sugars 0g
- Protein 3g
- Potassium 270mg
- Phosphorous 65mg
Ingredients
sweet potato (peeled and shredded)
1 large (about 10 oz)
rutabaga (peeled and shredded)
1 medium (about 10 oz)
parsnips (peeled and shredded)
2 small (about 6 oz total)
eggs
1
egg whites
3
chopped fresh parsley
1/4 cup
garlic (minced)
2 clove
whole wheat flour
1/2 cup
salt
1/2 tsp
black pepper
1/2 tsp
nonstick cooking spray
1
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