1 white onion, thinly sliced
3 tablespoons olive oil
1 pound parsnips, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2-3 tablespoons chopped scallions
1/3 cup brown rice flour
2 tablespoons water
3/4 teaspoon salt
1/8 teaspoon pepper
Saute the onion in the olive oil on medium heat until it is lightly browned.
Add the scallions and cook another minute.
Place contents of the pan in a large bowl.
Bring a large pot of water to a boil.
Boil the parsnips and carrots for 5 minutes.
Drain, remove and shred or pulse in a food processor until very small pieces.
Add the parsnip/carrot mixture to the onion mixture.
Add in the flour, water, salt and pepper and mix until well combined.
Form 3 inch patties and cook in olive oil.
Cook each side until browned.