Root Vegetable Cakes

Ingredients

• 1 large sweet potato, peeled and shredded
• 1 medium rutabaga, peeled and shredded
• 2 small parsnips, peeled and shredded
• 1 egg
• 3 egg whites
• ¼ cup chopped fresh parsley
• 2 clove garlic, minced
• ½ cup whole wheat flour
• ½ tsp salt
• ½ tsp black pepper
• 1 tbsp extra-virgin olive oil

Instructions

1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicon mat. 
2. Combine all ingredients in a large mixing bowl and mix well. 
3. 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). 
4. Coat the tops of the cakes lightly with olive oil and bake for 35 minutes. 
5. Let the cakes slightly cool before removing from pan. 

Adapted from Diabetesfoodhub.org