Parsnip cakes

• 900 g (2 lb) parsnips
• 1 tablespoon double cream

Peel the parsnips and put them into a pan of cold salted water. Bring them to the boil and boil until tender, about 20-25 minutes, depending on their size and age. When they are soft, drain thoroughly and mash them to a soft pale yellow purée with the cream and butter, salt, pepper and curry powder. Let them cool, then form them into little cakes about 5 cm (2 in) across and 3 cm (1 in) high. B