A recipe for parsnip patties

We usually can’t think of using parsnips in any other dish but sambar. The USP of parsnip is its taste does not alter even after refrigerated for weeks and its nutritional value doesn't diminish when over-cooked. So, it’s good for our health to add this wondrous vegetable frequently in our diet. Instead of potatoes, use grated parsnips to make delicious patties for hungry kids.Ingredients:500 gms parsnips, peeled and gratedOne large carrot, gratedSix spring onions, thinly slicedThree eggsHalf cup plain flourOne tsp baking powderSalt for tasteThree  tsps vegetable oilPreheat the oven and steam the parsnips and carrot for five minutes. Take care that they don’t become mushy and cool it, slightly. Transfer the cooked vegetables to a medium bowl and add the spring onions, eggs, flour, baking powder and a pinch of salt and stir until it gets well combined. Heat 1½ tsps of oil in a large non-stick pan and using a quarter-size cup, pour 6 pan cakes into the pan. Cook the mixture for two minutes or until it turns golden brown. Transfer the first batch of pan cakes to a large baking tray. Repeat it with the remaining oil and batter. Bake all pan cakes for 7 to 8 minutes or until they are through and lightly crisped.