Parsnip and coriander cakes

Serves: 2 (as a meal, or 4 as a starter or side)

Time to make: 45 mins

Ingredients

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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
¼ cup lemon juice

Instructions

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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.

Nutrition Info (per serve)

Calories 268 cal

Kilojoules 1120 kJ

Protein 10.4 g

Total fat 1.7 g

Saturated fat 0.3 g

Carbohydrates 52.6 g

Sugar 37.3 g

Dietary fibre 17.2 g

Sodium 86 mg

Calcium 309 mg

Iron 4.3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.