Recipes -


1 kg parsnips
½ cup cream
50g butter
1-2 tsp curry powder
Salt and pepper
2 eggs
Breadcrumbs for coating
Clarified butter or oil for frying

Peel the parsnips, cut into chunks and boil or steam until very tender. If you have boiled them drain and return to pot to steam dry them by putting a tea towel over them.

Puree in a food processor until you have a chunky puree. Beat in cream, butter, curry powder and seasonings.

Beat the eggs until smooth. Take spoonfuls of the parsnip mixture, dip them in the egg and drop into breadcrumbs. Form into balls and press into patties - yes, the mixture is soft but persevere and it firms up after coating.

Heat oil or butter and place in the pan with a moderate heat. Fry on both sides until golden and crisp and hot right through.