Ingredients
1-1/2
lbs. potatoes, peeled
1
Tbsp. part-skim ricotta cheese
1/2
cup egg substitute (such as Egg Beaters)
2
Tbsp. extra virgin olive oil
Kosher salt and pepper to taste
Directions
1.
Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
2.
Grate potatoes, carrots and parsnips. In small batches, press tightly between paper towels to squeeze out excess moisture. (This is something the kids can do to help!)
3.
Move them into a large bowel then mix with remaining ingredients. Scoop mixture into muffin tins. Make sure you pack them down firmly.
4.
Bake 45-55 minutes until golden brown. Let them cool down and then serve! Enjoy!
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