Name: Parsnip cakes
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: oil, for frying; breadcrumbs, for coating; 500 g parsnips, peeled and cut into small pieces; 1 egg, beaten; salt and freshly ground black pepper; about 40 g butter; ½ teaspoon mace, or to taste; 2 tablespoons plain flour

Preparation info

Serves
6

Difficulty
Easy

Appears in

Winter Food

By Jill Norman

Published 2005

About

Parsnips’ natural sweetness combines well with spices and herbs. These parsnip cakes can be flavoured with ground mace, coriander or ginger, or among herbs try thyme, dill, mint or the chopped green leaves from bulbs of fennel. Finely chopped spring onions or watercress are another possibility.

Ingredients

500 g parsnips, peeled and cut into small pieces
about 40 g butter
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Method

Boil the parsnips in lightly salted water until soft. Drain and mash with the butter, some pepper, mace and up to 1 tablespoon of flour. The texture should be firm but not too stiff. Shape the mixture into round flat cakes, dip each one into the remaining flour, then the beaten egg and coat w

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Parsnip cakes

Ingredients

Method

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