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!