Ingredients

• 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
• 1/4 cup canola oil

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Instructions

1. Combine all ingredients except oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit. Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total. Serve at room temperature.