- Preheat oven to 200°C (400°F).
- Gently combine all ingredients in a bowl.
- On a work surface, shape batter into 8 cakes about 8 cm (3 1/4 inch) in diameter.
- Line a baking sheet with parchment paper or oil it. Place cakes on sheet, leaving a little space between them.
- Bake in the oven for 25 to 30 minutes or until golden, turning over halfway through cooking.
- Serve with pork tenderloin and stir-fried sweet peppers, or as an appetizer on a bed of greens.
Variation: Replace parsnip by grated carrots, and substitute French shallot for green onion.
CHEF’S SECRET
Sprinkle some grated Parmesan or panko breadcrumbs on the patties before baking for an extra-crispy crust.
- Add a pinch of fresh herbs like chopped thyme or rosemary to the mixture for an additional aromatic flavour.
- Experiment with textures by adding some chopped nuts or sunflower seeds.
- For a vegan version, substitute the egg with a flax egg (15 mL/1 tbsp. ground flaxseeds mixed with 37.5 mL/2.5 tbsp. of water) and the cheddar with a plant-based cheese.
- Serve patties with a creamy chive sauce or seasoned Greek yogurt.
Jerusalem Artichoke Cakes are an invitation to rediscover rustic, authentic flavours in this innovative, appealing dish. These golden, crispy patties reveal a tender, soft texture inside, where the flavours of Jerusalem artichokes and parsnips blend harmoniously. Sharp cheddar infuses each bite with a cheesy richness and depth that perfectly complements the natural sweetness of the root vegetables. Shallots add a bit of heat that delights the palate. Whether served as a side with a pork tenderloin and sautéed bell peppers or on a bed of greens as an appetizer, these patties are a delicious, refined treat.