veggie patties

i tried this rachael ray recipe when i was doing the vegan thing {just for fun} back in april. shaun even liked it! we added it to our favorites to make even post-vegan days.

2 parsnips, peeled & grated
1 large carrot, peeled & grated
2 cups frozen shredded hash brown potatoes
3 scallions, chopped
1 handful fresh flat-leaf parsley, finely chopped
2 tablespoons flour
1 egg, beaten
salt & pepper
1/4 cup canola oil

1. combine all the ingredients except the oil in a bowl.

2. heat 2 tablespoons oil in skillet over medium heat. using about 1/2 the veggie mixture, drop 4 mounds of the mixture into the skillet, flattening each mound slightly to make a patty. cook 3-4 minutes on each side until golden brown. repeat with remaining mixture, adding more oil if necessary.

recommended to serve at room temperature.

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