• 2 parsnips, peeled and grated
• 1 large carrot, peeled and grated
• 2 cups shredded frozen hash brown potatoes
• 3 scallions, whites and greens chopped
• A handful flat leaf parsley, finely chopped
• 2 tablespoons flour
• 1 egg, beaten
• Salt and pepper
• 4 tablespoons canola oil

Combine all the ingredients except the oil in a bowl.


Heat 2 tablespoons canola oil in a large nonstick skillet, then drop four mounds of vegetables, using about half of the veggie mix, into the the skillet and flatten each mound a bit. Cook the patties for 3-4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make eight patties, total. Serve at room temperature.

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