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
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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
- % Daily value*
-
Total Fat
0.5g
<1%-
Saturated Fat
0.2g
1% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
20mg
7% -
Sodium
150mg
7% -
Total Carbohydrate
13g
5%-
Dietary Fiber
2g
7% -
Total Sugars
3g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
3g
-
Potassium
270mg
6%
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