Look at this strange twisted specimen I pulled out from the soil over the weekend. In case your wondering what it is, it's actually a parsnip.
To my eyes it looks like a 'dirty' toy soldier wielding some kind of sword. Can you see it? Or am I just looking to hard.
Anyway, I made these parsnip potato cakes. I have made them many times before. So knew they would go down well and be good after work food, plus it's very seasonal.
Normally I serve these with garlicky borlotti beans, but today it was with the remainder of the white beans.
Parsnip and potato cakes
340g potatoes, cooked and mashed
340g parsnips, cooked and mashed
1 clove of garlic, crushed or finely minced
2 tablespoons of freshly chopped, coriander (or parsley)
30g cheddar cheese, grated
Salt and pepper for seasoning
Flour for shaping
1 egg, beaten
Sunflower oil, for frying
Mix all the mashed vegetables together in a bowl, add the herbs, garlic and cheese, season to taste with salt and pepper and mix well. Divide into 8 even- sized pieces with floured hands, shape into round cakes. Chill. Dip the cakes first into the beaten egg, then coat evenly with breadcrumbs. Chill until ready to eat. Heat enough oil in a frying pan to come up halfway up the parsnip cakes. Fry the cakes on both sides until golden brown. Drain on kitchen paper. To keep warm put in oven at low temperature. Adapted from Leiths Vegetarian Bible.