Parsnip and potato cakes recipe

Parsnip and Potato Cakes recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delightful Parsnip and Potato Cakes recipe, a perfect dish to elevate your meals. These crispy cakes are made with a combination of parsnips and potatoes, creating a harmonious blend of flavors and textures. With just a handful of ingredients, this recipe is simple yet impressive. Serve these savory cakes as a side dish or even as a main course for a satisfying vegetarian meal.

Keywords: parsnip, potato cakes, crispy, side dish, vegetarian

Parsnip and potato cakes recipe details

Parsnip and potato cakes recipe, recipe Rating: 4.6
Number of votes:110 

Ingredients

250 g	potatoes (approx) or equivalent amount of ready-made mashed potato
250 g	parsnips (approx)
1 medium	egg, beaten
	flour
	salt, to taste
	fresh ground pepper, to taste
1 sprig(s)	parsley, chopped
	white breadcrumbs
	oil for frying

Instructions

Peel the potatoes, cut into cubes and boil in a pan with a pinch or two of salt until just soft. Drain and crush with a fork.

Peel the parsnips, cut lengthwise into two or four according to thickness and boil in a pan with a pinch of salt until just soft. Drain and crush (leave some texture and lumps) with a fork.

Empty the crushed potato and parsnips into a bowl. Add about half a teaspoon of salt and a few twists of freshly ground pepper. Add the parsley and the egg and mix well. The mixture will be a little loose and wet. Add flour at the rate of about half a tablespoon at a time (probably 3 or 4 tablespoons maximum) until the mixture holds shape when formed in the hand.

Divide mixture and shape into 8 cakes. Dip into breadcrumbs to cover and set aside.

Using a deep fryer, add the relevant quantity of oil and heat until smoking. Reduce temperature and fry the cakes 2, 3, or 4 at a time until browned. Turn the cakes at regular intervals until evenly coloured on both sides. Drain on kitchen towel.

Serve two per person, hot or warm with sliced hot or cold meats, salami etc, and a salad for a light summer meal.

Preparation time:
ca. 30 min
Grade of difficulty:
easy
Calories per portion:
n/a