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Mini Parsnip Cakes with Creamy Buffalo Dip
Ingredients
  • 6 medium parsnip(s) about 1.5 lbs for 4 servings
  • 1 teaspoon(s) kosher salt
  • 1 large egg(s)
  • ½ teaspoon(s) garlic powder
  • ½ teaspoon(s) onion powder
  • 1 tablespoon(s) coconut flour
  • ½ teaspoon(s) black pepper freshly ground
  • ¼ cup(s) olive oil light
  • ¼ cup(s) Paleo mayonnaise
  • 2 teaspoon(s) hot pepper sauce
Steps
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