Contributed by (Recipe adapted from “Prevention” at http://recipes.prevention.com)

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Ingredients

4 Potatoes, shredded
2 Parsnips, shredded
1 C frozen Corn, thawed
1/2 C finely chopped sweet Red peppers
1 small Scallion, thinly sliced
1/2 tsp ground Nutmeg
1/2 tsp ground Black pepper
1/4 tsp Salt
2 Eggs
2 tsp Flour
3 Egg whites
1 Tbs Oil
1/4 C Maple syrup or applesauce (optional)

Instructions

Working in batches, squeeze the potatoes to remove excess moisture. Pat dry with paper towels.
Place the potatoes in a large bowl. Add the parsnips, corn, red peppers, scallions, nutmeg, black
pepper and salt. Stir in the egg and flour. In a medium bowl, using an electric mixer, beat the
egg whites until stiff. Fold into the vegetable mixture. In a large skillet over medium heat, warm
1 teaspoon of the oil until hot. Drop large spoonfuls (2 level tablespoons) of the batter into the
skillet and flatten slightly into rounds. Cook for 2 to 3 minutes, or until the tops bubble and the
bottoms are lightly browned. Turn the cakes over and cook for 2 minutes, or until the bottom is
lightly browned. Transfer to a serving plate and cover to keep warm. Repeat with the remaining
2 teaspoons oil and remaining batter. Serve with the maple syrup or applesauce (if using).

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