Recipe: Root Veggie Cakes

Servings: 10

1 sweet potato (about 6 oz),
peeled and shredded
• 1 small rutabaga (about 8 oz),
peeled and shredded
• 2 small parsnips (about 2 oz
each), peeled and shredded
• 1 egg
• 3 egg whites
• ¼ cup chopped parsley
• 2 cloves garlic, minced
• ½ cup whole wheat flour
• ½ tsp ground black pepper
• Cooking spray

1. Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper.
2. Combine all ingredients in a large mixing bowl and mix well.
3. Pack the root vegetable mixture into a ½ cup measuring cup and
turn upside down onto the baking sheet. Press lightly to form a
cake. Repeat this process for remaining 9 cakes.
4. Spray the tops of the cakes with cooking spray and bake for
35 minutes.

Nutrition Information per cake: Calories 75, Fat 1g, Cholesterol 19g,
Sodium 71mg, Potassium 175mg, Carbohydrates 12g, Fiber 2g, Protein 5g