Carrot and Parsnip Cakes

• Cream Cheese Topping
• - PHILADELPHIA Original Cream Cheese, softened
• - goat cheese, softened
• 1/2 tsp. coarse gorund black pepper
• Carrot and Parsnip Cakes
• 8 each eggs, beaten
• 1 qt. RITZ Crackers, finely crushed
• 1 qt. parsnips, shredded
• 1 qt. carrots, shredded
• 1 qt. pears, shredded Safeway 1 lb For $1.88 thru 02/09
• 2 cups red onions, thinly sliced
• 1-1/2 cups pecans, finely chopped
• 2-1/2 Tbsp. fresh thyme, chopped
• to taste salt and pepper

1. Cream Cheese Mixture: Mix all ingredients.
2. Refrigerate until ready to use.
3. Carrot and Parsnip Cakes: Mix all ingredients; shape into 56 (2-1/2-inch) patties (or into 14 patties for trial recipe), using 1/4 cup vegetable mixture for each patty.
4. Cook in hot saute pan on medium-high heat 1 min.
5. on each side or until golden brown on both sides.
6. Place pan in 350 degrees F-oven.
7. Bake 4 to 5 min.
8. or until patties are heated through.
9. Keep warm.
10. For each serving: Plate 2 Carrot and Parsnip Cakes; top each with 3/4 tsp.
11. Cream Cheese Mixture.

cream cheese topping, cream cheese, goat cheese, coarse gorund black pepper, carrot, eggs, crackers, parsnips, carrots, red onions, pecans, fresh thyme, salt

Taken from www.kraftrecipes.com/recipes/carrot-parsnip-cakes-113466.aspx (may not work)