I adapted this from a Nigella recipe in her latest book 'Kitchen'. Steam equal quantities of peeled chopped parsnip and potato. Whilst that's happening, saute a couple of finely chopped spring onions in a teaspoon or so of sunflower or light olive oil until soft but not brown. Add an inch of fresh ginger, grated, and a couple of grated or finely chopped garlic cloves. Chuck in a small, finely chopped red chilli. Mash the parsnip and potatoes, and tip the spring onion mix in, aloing with a good handful of chopped coriander leaf. It shouldn't be sloppy, but a spoonful of milk might make it easier to work. Taste, and add salt and pepper if needed. Shape into little patties, and leave to set in the fridge. When ready to eat, fry in a few tablespoons of oil until crisp and brown on the outside. We served them with poached eggs and some sweet chilli sauce stirred through a tablespoon or so of Greek yoghurt. Lovely!
Oh yum - this is my kind of food!
ReplyDeleteHi Chele! Happy New Year! It is very cold here at the moment so spicy fried carbs are the way to go! Very cheap too. I was just thinking that you could take it in a more Indian direction by adding some ground cumin, turmeric and ground coriander to the mix too - a little like a dish the Indians call dosas. It is certainly a good way of using up the mountain of parsnips I seem to have accumulated. Soup tomorrow, and maybe parsnip chunks, parboiled and rolled in grated parmesan, then roasted for later in the week - lovely served with a big blob of onion marmalade and some grilled sausages!
ReplyDeleteThey look absolutely gorgeous, thanks, Maggie. I have Kitchen but haven't read it through yet - it's more of a dip-in book for me. I must look them up!
ReplyDeleteJ x
Hi Joy! You'll find them under 'fiery potato cakes' using leftover Spiced Parsnip and Potato Mash. I used equal quantities of the two veg and steamed them freshly for these, and added coriander leaf to add to the Thai flavours.
ReplyDeleteThese look delicious. I made the Asian beef dish with the mash from Kitchen and was rather disappointed not to have any of the mash left over to make the cakes. Next time I'll make extra so I can try these out!
ReplyDelete