Parsnip and potato cakes
This is a quick and simple lunch with chutney and salad. Or you could eat it for breakfast with a poached egg or top. Or for dinner with grilled sausages and steamed broccoli.
Ingredients
- 350g potatoes, peeled and diced
- 700g parsnips, peeled and diced
- oil for frying, e.g. vegetable or sunflower
- 1 large onion, finely chopped
- 1 garlic clove, crushed or finely chopped
- 20g butter
- 4 tbsp milk
- pinch nutmeg, grated
- 1 tbsp fresh parsley, chopped
- 1-2 eggs, beaten
- 120g fresh breadcrumbs
- salt and pepper
Method
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Step 1
In a pan of salted boiling water, cook the potatoes, then the parsnips, until just tender (the potatoes will take about 10 minutes, parsnips about 7). Drain.
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Step 2
While the potatoes are cooking, heat a couple of tablespoons of oil in a large pan, add the onion and fry for a few minutes until soft.
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Step 3
Add the garlic and fry for another couple of minutes.
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Step 4
Put the potatoes, parsnips, butter, milk and nutmeg in a large bowl and season, then mash together before stirring in the onion and parsley. Set aside until cool. Put the eggs and breadcrumbs in separate shallow bowls.
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Step 5
Take about 1 tablespoon of the potato/parsnip mix and use your hands to press it into a pattie shape. Dip it in the egg and then the breadcrumbs to coat and repeat until all the mixture is used. Add a little oil to a non-stick frying pan and fry the cakes, in batches, until golden on both sides.
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Step 6
Drain on kitchen paper and keep warm in a low oven until you are ready to serve.
