Name: Parsnip patties
Yield: Makes 14
Cuisine: India
Ingredients: 1 large (US extra large) egg; 1 large slice of white bread (one or two days’ old); 3.75 ml/¾ tsp salt, or to taste; 2.5 ml/½ tsp garam masala; 15 g/½ oz fresh coriander (cilantro) leaves and stalks, roughly chopped; mango chutney, to serve; vegetable oil, for shallow-frying; 10 ml/2 tbsp sunflower oil or olive oil; 1 large onion, roughly chopped; 675 g/1½lb parsnips, peeled and chopped; 2–3 fresh green chillies, finely chopped (deseeded if preferred); 2.5 cm/1 in piece of fresh root ginger, roughly chopped

Preparation info

Makes
14

Difficulty
Easy

Appears in

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 Originally made from turnip (hence their Indian name, Shalgam Tikki - shalgam means ‘turnip’), these delectable little morsels use parsnips instead.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/1½

Method

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.