Parsnip Patties

Parsnip Patties


Be the first to make this!

Parsnips and turnips are high in fibre and also provide folate, while turnips contain cancer-fighting indoles. Both supply vitamin C.

Janet Mitchell

Serves: 4 

  • 500g parsnips, peeled and grated
  • 1 large carrot, grated
  • 6 spring onions, thinly sliced
  • 3 eggs
  • 1/2 cup plain flour
  • 1 teaspoon baking powder
  • salt
  • 3 teaspoons vegetable oil

Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

  1. Preheat the oven to 120 degrees C. Steam the parsnips and carrot in a steamer or colander set over a saucepan of boiling water for 5 minutes or until softened but not mushy. Put aside to cool slightly.
  2. Transfer the cooked vegetables to a medium bowl and add the spring onions, eggs, flour, baking powder and a pinch of salt, stirring until well combined.
  3. Heat 1 1/2 teaspoons of the oil in a large nonstick frying pan over moderate heat. Using a 1/4-cup measure, pour 6 pancakes into the pan, using half the batter. Cook for 2 minutes each side or until golden brown. Transfer the first batch of pancakes to a large baking tray.
  4. Repeat with the remaining oil and batter. Bake all the pancakes for 7 minutes or until they are heated through and lightly crisped.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate