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Root Veggie Cakes

Julie Mayfield
  • 2018 minutes
  • Serves 16 to 20

INGREDIENTS

1 cup

Beets

2 cups

Carrots

2 cups

Parsnips

3

Scallions, medium

2

Eggs, large

2 tbsp

Horseradish, prepared

1/2 tsp

Black pepper, freshly ground

1

Oil or cooking fat of choice

1/2 tsp

Salt

1/2 cup

Almond