Name: Parsnip Potato Cakes
Yield: Serves 4
Cuisine: British
Ingredients: Salt, pepper and freshly grated nutmeg; 2 eggs, beaten with 2–3 tablespoons milk; 450 g (1 lb) parsnips; 2–3 tablespoons plain flour; 50 g (2 oz) butter; 200 g (7 oz) fresh white breadcrumbs (dried can also be used); 1 small shallot or ½ small onion, very finely chopped; 225 g (8 oz) Mashed Potatoes, without milk, cream or butter; Butter; 6 fresh sage leaves, chopped; Oil, for frying

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