Corn and Parsnip Cakes

Makes 9 servings (2 cakes)

NUTRITION INFORMATION: Calories 67.5, Fat 0.8g, Cholesterol 0.3mg, Sodium 80.3mg, Carbohydrate 12.8g, Fiber 1.6g, Sugar 2.8g, Protein 3.4g WEIGHT WATCHERS POINTS VALUE: 1

ingredients

1 cup parsnip, chopped (about 4 oz.)
1 can whole-kernel corn, drained
1/3 cup whole wheat flour
1/4 cup skim milk
1 Tbsp. sugar
1/2 tsp. salt
1/2 cup egg beaters
1 Tbsp. finely chopped fresh chives
cooking spray

directions

Cook the parsnips in boiling water for 12 minutes or until very tender; drain. Cool to room temperature. Place the corn in a food processor and pulse 3 to 4 times or until chopped. Lightly spoon flour into a dry measuring cup and level with a knife. Add the parsnip, flour, and next 4 ingredients (flour through eggs). Pulse 3 to 4 times or until combined. Stir in chives. Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Drop batter by heaping tablespoonfuls to form 6 cakes. Cook 2 minutes on each side or until golden brown. Repeat procedure with remaining batter.

Source: EMDM