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Spicy Parsnip and Leek Patties
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Spicy Parsnip and Leek Patties
Parsnips come into their own during the winter months. They can be roasted with meat, made into a creamy mash or soup. They also have an affinity to spices. These patties can be served as a vegetarian meal, or a side dish with curry, or they are ideal to serve cold at a drinks party.
- Preparation time: 15 minutes
- Cooking time: 15 minutes
-
Total time:
30 minutes
Serves: 4
Ingredients
- 700g parsnips, peeled and cut into chunks
- 50g butter
- 1 clove garlic, crushed
- 1 tsp Bart Spices Ground Coriander
- 1 tsp Bart Spices Ground Cumin
- ½ tsp Bart Spices Turmeric
- 1 small leek, thinly sliced
- ½ pack fresh coriander, chopped
- Flour for shaping
- Vegetable oil for frying
- Salt and freshly ground black pepper
Method
- Place the parsnips in a medium pan of boiling water and simmer for 10 minutes, until tender.
- Meanwhile, melt the butter in a frying pan and add the garlic and spices. Cook gently for 2-3 minutes. Stir in the leek and cook for 2-3 minutes until softened.
- Drain the parsnips, thoroughly, then mash. Stir in the leek mixture into the parsnips. Season generously, stir in the fresh coriander and mix well. Allow the mixture to cool slightly. Using lightly floured hands, shape into 12 patties.
- Heat a little oil in a large frying pan, then cook in batches for 3-4 minutes each side until golden brown. Drain on a piece of kitchen paper and serve immediately either with Waitrose Tzatziki (a cucumber and yogurt salad) and naan bread, or as an accompaniment to a curry.
Variation
For an appetiser, make into smaller patties and serve on cocktail sticks with tzatziki as a dip.
Comments
Nutritional Info
Typical values per serving:
| Energy |
1221.728kJ 292.0kcal |
|---|---|
| Fat | 18.2g |
7.6% fat per serving
This recipe was first published in December 2002.
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