Parsnip and Potato Cakes
Serves about 4
preparation time 30 mins
can be frozen ok
INGREDIENTS:
500g (1lb) potatoed.....chopped roughly
500g(1lb) parsnips......chooped roughly
1 small onion.....chopped finly
2 tablespoones chopped parsley
half teaspoon grated nutmeg
squeeze of lemon juice
salt and pepper
FOR THE COATING
50g (2oz) shredded hazel nuts
25g (1oz) porridge oats
2 tablespoones chopped parsley
1. cook potatoes and parsnips together in a minimum of boiling
water for 15 mins. Drain very well and mash.
2. fry onions in a little oil untill golden
3. Add the fried oinions , chopped parsley, grated nutmeg, squeeze
of lemon juice and salt and pepper to the mashed potato and
parsnip and mix well. Shape into 16 "cakes"
4. Combine all the coating ingredients together and use to coat the
"cakes", pressing on firmly. Heat a little oil in a frying pan
and fry in batches untill golden brown on both sides , about 15
mins.
These are quite soft, so dry the potatoes and parsnips very well after cooking, add only a little lemon juice. I sometimes form them into squares of about 3 inches instead of "cakes".
AN OPTIONAL SAUCE FOR THE CAKES
INGREDIENTS
125g (4oz) redcurrants
125 mls(quarter pint) vegetable stock
1 teaspoon arrowroot
3 tablespoones of light brown soft sugar.
Put all the ingredients in a small pan and heat gently, stirring untill thickened, then simmer for 1 to 2 minutes. Season with salt and pepper.
preparation time 30 mins
can be frozen ok
INGREDIENTS:
500g (1lb) potatoed.....chopped roughly
500g(1lb) parsnips......chooped roughly
1 small onion.....chopped finly
2 tablespoones chopped parsley
half teaspoon grated nutmeg
squeeze of lemon juice
salt and pepper
FOR THE COATING
50g (2oz) shredded hazel nuts
25g (1oz) porridge oats
2 tablespoones chopped parsley
1. cook potatoes and parsnips together in a minimum of boiling
water for 15 mins. Drain very well and mash.
2. fry onions in a little oil untill golden
3. Add the fried oinions , chopped parsley, grated nutmeg, squeeze
of lemon juice and salt and pepper to the mashed potato and
parsnip and mix well. Shape into 16 "cakes"
4. Combine all the coating ingredients together and use to coat the
"cakes", pressing on firmly. Heat a little oil in a frying pan
and fry in batches untill golden brown on both sides , about 15
mins.
These are quite soft, so dry the potatoes and parsnips very well after cooking, add only a little lemon juice. I sometimes form them into squares of about 3 inches instead of "cakes".
AN OPTIONAL SAUCE FOR THE CAKES
INGREDIENTS
125g (4oz) redcurrants
125 mls(quarter pint) vegetable stock
1 teaspoon arrowroot
3 tablespoones of light brown soft sugar.
Put all the ingredients in a small pan and heat gently, stirring untill thickened, then simmer for 1 to 2 minutes. Season with salt and pepper.