Parsnip Patties
35 minutes
Parsnips and turnips are high in fibre and also provide folate, while turnips contain cancer-fighting indoles. Both supply vitamin C.
Janet Mitchell
3 people made this
Ingredients
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
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- 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.
- 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.
- 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.
- Repeat with the remaining oil and batter. Bake all the pancakes for 7 minutes or until they are heated through and lightly crisped.
