Parsnip patties

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Preparation info

  • Difficulty

    Easy

  • Makes

    14

Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

Central India is famous for its varied snacks, which Indians adore. Originally made from turnip (hence their Indian name, Shalgam Tikki - shalgam means ‘turnip’), these delectable little morsels use parsnips instead. The sweetness of this root vegetable works well with the pungency of chillies and ginger.

Ingredients

  • 10 ml/2 tbsp sunflower oil or olive oil
  • 675 g/lb parsnips, peeled and chopped
  • 1 large onion, roughly chopped
  • 2.5 cm/1 in piece of fresh root ginger, roughly chopped
  • 2–3 fresh green chillies, finely chopped (deseeded if preferred)
  • 1 large slice of white bread (one or two days’ old)
  • 1 large (US extra large) egg
  • 2.5 ml/½ tsp garam masala
  • 3.75 ml/¾ tsp salt, or to taste
  • 15 g/½ oz fresh coriander (cilantro) leaves and stalks, roughly chopped
  • vegetable oil, for shallow-frying
  • mango chutney, to serve

Method

  1. Heat the oil in a frying pan and add the parsnips. Stir-fry over a medium heat until the edges of the parsnips have been tinged with a medium-to-dark brown colour, being careful not to burn them.

  2. Add the onion, ginger and chillies. Stir-fry for 3–4 minutes, then remove from the heat.

  3. Soak the bread in cold water, then squeeze out all the liquid. Put the damp bread and the egg in a food processor or blender and blend until smooth. Add the parsnips, garam masala, salt and fresh coriander. Using the pulse action, blend all of the ingredients until smooth.

  4. Transfer the mixture to a bowl and chill for 35–40 minutes. Divide into 14 equal portions and flatten into 5mm/l/4 in-thick cakes.

  5. Cover the base of a frying pan to about 1cm/½ in depth with oil and place on a medium heat. Fry the parsnip patties in batches until they are well browned on both sides. Drain on kitchen paper and serve immediately with mango chutney.

Per portion Energy 125kcal/521kJ; Protein 2g; Carbohydrate 9.9g, of which sugars 4.7g; Fat 8.9g, of which saturates 1.1g; Cholesterol 14mg; Calcium 35mg; Fibre 3g; Sodium 22mg.