Ingredients :
- 400 grams parsnips, chopped
- 1 tsp turmeric
- 150 grams brussel sprouts, sliced
- 100 grams frozen peas
- 1 tbsp lemon juice
- 50 grams sunflower spread (Vitalite) / butter
- 1/2 tsp cumin seeds
- 1/2 tbsp garam masala / ras-el-hanout
- 1 small handful of fresh coriander / cilantro, finely chopped
- 1 mild red chilli, deseeded and finely chopped
Method :
- If using leftovers, go straight to step 5!
- Put the parsnips and turmeric into a saucepan and cover with cold water
- Bring to the boil for 10 minutes then add in the brussel sprouts and boil for 3 more minutes
- Add the peas and boil a further 1 minute, then drain the water out of the pan
- Mash everything together with the lemon juice, spices, coriander, chilli and half of the butter
- Melt the rest of the butter in a frying pan over a medium heat
- Make a patty out of the parsnip mixture in the middle of the frying pan and flatten down. You can also make 8 individual patties and fry them that way. They"re easier to turn
- Fry for 3 - 4 minutes until browned and crispy on the bottom then turn carefully and fry the other side. The easiest way is to flip it over onto a plate like you would with an omelette
- Slice into 8 wedges (2 per person), garnish with some extra chopped coriander / cilantro and serve with your leftover roast or have as a vegan main, delicious either way. Goes great with cranberry sauce!
0 komentar:
Posting Komentar