Boil the parsnips and carrots until tender, drain and reserve some of the water. Mash the parsnips and carrots together, adding a little water if necessary to make a smooth paste.
In a bowl combine the oats and dulse. Add a quarter of this mixture to the vegetable paste and mix well together. Form into croquettes and roll in remaining oats and dulse to coat the surface. Chill for 20 minutes before cooking.
Heat the oil in a frying pan and sauté the croquettes over a low heat for 5 minutes on each side, until heated through and crisp, or bake at 180˚C (350˚F, Mark 4) for 20 minutes.
Dulse croquettes make an excellent starter or they can be served as a vegetable with roast lamb.
© 1986 All rights reserved. Published by Macmillan.