Parsnip and coriander cakes
Nutrition Info.(per serve)
- 700g parsnips, peeled and cut into chunks
- 1 clove garlic, crushed
- 1 leek, thinly sliced
- 1 cup chopped fresh coriandercilantroX
- 1 teaspoon ground coriandercilantroX
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- plain flourall purpose flourX
- spray oil
- salt and pepper
- 1/4 cup lemon juice
Total fat 1.7g
Saturated fat 0.3g
Dietary fibre 17.2g
1 Place the parsnips in a pan of boiling water and simmer for 10 minutes until tender, drain and then mash.
2 Fry garlic and spices in a frying pan for 2-3 minutes, add the leek and fry until soft.
3 Add the leek mixture and fresh coriander to the parsnips and mix well, season and add lemon juice. Allow the mixture to cool and then round into patties using floured hands.
4 Heat spray oil in a non-stick frying pan and fry patties for 4-5 minutes on each side until nicely browned. Serve with a yoghurt dip.