I have always loved sweet potatoes. We often try to eat low-FODMAP foods because both my husband and I have happier GI tracts when we do. I had some parsnips that I needed to use and thought I would try out some Fodmap Friendly Sweet Potato & Parsnip cakes to accompany my balsamic herb-encrusted salmon and really enjoyed what came together. I know that olive oil has a high smoke point (around 405 degrees F) but on medium heat I was seeing a bit of smoke coming from the oil, so I just turned the heat down a number (from 6 to 5 on my stovetop) and didn't have as much burning the second time around.
|Sweet potato & parsnip cakes make a great side dish!
2 large sweet potatoes (baked at 350 degrees F in foil for 45 minutes & then peeled and mashed*)
2 parsnips (peeled and chopped)
1/2 tsp salt
1/2 tsp ground cinnamon
~5 TBSP olive oil
*A hint to making this a great side-dish is to squeeze out the excess fluid after mashing the sweet potatoes. I didn't have a cheesecloth at the house but I imagine that would have worked a lot better than the good ole' wooden spoon mash and drain.
|Mash your cooked sweet potatoes and sauté your parsnips
After the sweet potatoes have been mashed, drain excess fluid from sweet potatoes.
Then, heat up a TBSP of olive oil and sauté the parsnips for approximately 2 minutes, then flip them over and sauté for an additional 2 minutes (4 minutes total)
Remove parsnips from pan and mix into mashed sweet potatoes.
Add egg, salt, and ground cinnamon to the sweet potato & parsnip mixture and stir.
Heat up remaining olive oil on medium heat and place 1/2 cup of sweet potato & parsnip mixture into pan. You can fit 3-4 cakes per pan, depending on the size.
Fry cakes for 3 1/2 minutes per side. I recommend using a fish fry spatula to flip them (it's what I had on hand)
Dry excess oil off of cakes after cooking on a paper towel & ENJOY!
**You can make a FODMAP friendly sauce for the cakes using lactose-free plain yogurt & ONLY THE TOPS of the green onions**
|Cook your sweet potato cakes in olive oil for 3 1/2 minutes on each side.