Parsnip cakes

Preparation info
  • Serves


    • Difficulty


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.


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


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