Here’s something just a little different to do with all those lovely parsnips that are in season right now. They will go very well with a full English breakfast, or as a different lunch accompaniment. This recipe comes from BBC Food and the great thing is that they can be made ahead and reheated from frozen!
Ingredients
- 450g waxy potato (such as Charlotte)
- 350g parsnip
- 1 small onion, halved and thinly sliced
- 1 garlic clove, finely chopped
- 1 egg, beaten
- 4-5 tbsp sunflower oil
Preparation Method
- Peel and coarsely grate the potatoes and parsnips – if you’re using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
- Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary.