Cheesy Sweet Potato and Parsnip Patties

Adapt­ed from Inspi­ral­ized by Ali Mafucci

Ingredients

(Serves 3 as a main dish, or 6 a side)

• 1 medi­um-sized sweet pota­to, peeled and spiralized
• 2 medium/large parsnips, peeled and spiralized
• ¼ cup Daiya Veg­an Moz­zarel­la cheese shreds*
• 2 eggs
• 1–2 table­spoons olive oil
• Salt and pep­per to taste
• Option­al: Mari­nara sauce, gluten-free ham­burg­er buns, let­tuce wraps, avo­ca­do slices, etc.

Instructions

1. Place a large skil­let over medi­um heat, and heat 1 table­spoon of the oil. Add sweet pota­to and parsnip noo­dles, sea­son with salt and pep­per. Cov­er and cook for 5–7 min­utes until noo­dles soft­en and begin to brown
2. Add noo­dles to a bowl, and let cool for a few min­utes. Add the eggs and cheese, and stir well to combine.
3. Fill six 6‑ounce ramekins halfway with the noo­dles. Cov­er each with a piece of alu­minum foil, and push down so it’s flush against the noo­dles. Cov­er with a can (to add some weight) and refrig­er­ate 15–20 minutes.
4. Heat ½ table­spoon olive oil in a large non­stick skil­let over medi­um heat. When the oil is hot, add two of the pat­ties by flip­ping the ramekin and gen­tly pat­ting the bot­tom until the bun falls out. Cook 3 min­utes or until the noo­dles set. Care­ful­ly flip and cook anoth­er 2–3 min­utes until set and even­ly browned. Repeat with the remain­ing pat­ties, adding addi­tion­al olive as needed.
5. If desired, fin­ish the pat­ties on the grill for some extra firm­ness and added smoky flavor.
6. Serve imme­di­ate­ly, and get cre­ative! Top the pat­ties with mari­nara sauce and/or avo­ca­do slices, or eat them like a burg­er in gluten-free ham­burg­er buns, or let­tuce wraps.
7. Enjoy!

* If you can tol­er­ate dairy, feel free to sub­sti­tute organ­ic moz­zarel­la cheese