Parsnip Potato Cakes

Name: Parsnip Potato Cakes
Cuisine: British
Ingredients: 1 small shallot or ½ small onion, very finely chopped; 50 g (2 oz) butter; 450 g (1 lb) parsnips; 225 g (8 oz) Mashed Potatoes, without milk, cream or butter; 225 g (8 oz) Mashed Potatoes, without milk, cream or butter; 225 g (8 oz) Mashed Potatoes, without milk, cream or butter; 1 small shallot or ½ small onion, very finely chopped; Butter; Oil, for frying; 6 fresh sage leaves, chopped; 225 g (8 oz) Mashed Potatoes, without milk, cream or butter; Salt, pepper and freshly grated nutmeg; Salt, pepper and freshly grated nutmeg; Salt, pepper and freshly grated nutmeg; 2–3 tablespoons plain flour; 2 eggs, beaten with 2–3 tablespoons milk; 2 eggs, beaten with 2–3 tablespoons milk; 200 g (7 oz) fresh white breadcrumbs (dried can also be used)

Preparation info

Serves
4

Difficulty
Easy

Appears in

New British Classics

By Gary Rhodes

Published 1999

About

This vegetarian dish can consist of many combinations. Lots of other tastes and flavours can be added, such as fresh herbs, mustard or more vegetables. Vegetable hot-pot potato cakes could also be made, cooking a selection of carrots, turnips and swedes as well as the parsnips and potatoes. This recipe can also be adapted to use up the leftover cooked vegetables and potatoes from your Sunday lunch. Mash the roast potatoes and roughly chop whatever vegetables have been left.

The pars

Ingredients

Europe
United Kingdom
Side dish
Starter
Vegetarian

Ingredients

Method