Root Vegetable Cakes

These cakes make a great side dish or snack and are excellent when paired with our Beef and Sweet Potato Stew.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 cake

  • Calories 60
  • Carbohydrate 10 g
  • Protein 3 g
  • Fat 0.5 g
  • Saturated Fat 0.2 g
  • Sugars 2 g
  • Dietary Fiber 2 g
  • Cholesterol 20 mg
  • Sodium 35 mg
  • Potassium 205 mg

This Recipe Serves 10


1 sweet potato (about 6 ounces), peeled and shredded
1 small rutabaga (about 8 ounces), peeled and shredded
2 small parsnips (about 2 ounces each), peeled and shredded
1 egg
3 egg whites
1/4 cup chopped parsley
2 cloves minced garlic
1/2 cup whole wheat flour
1/2 teaspoon salt (optional)
1/2 teaspoon ground black pepper
Cooking spray


  1. Preheat oven to 375 degrees. Line a large baking sheet with parchment paper or a silicon mat.
  2. Combine all ingredients in a large mixing bowl and mix well.
  3. Pack the root vegetable mixture into a 1/2 cup measure and turn out onto the baking sheet. Press lightly to form a cake. Repeat this process for remaining 9 cakes (depending on the size of your baking sheet, you may need to make these in batches or use two baking sheets).
  4. Spray the tops of the cakes with cooking spray and bake for 35 minutes.
  5. Let the cakes slightly cool before removing from pan.

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