Category: Banting Recipes, Breakfast, Breakfast, Breakfast Recipes, Dinner, Healthy Recipes, Heart Healthy Recipes, Kids Meals, Life Style Recipes, Light Dinners, Lunch, Meal Times, Recipes, Summer Recipes, Vegetable Recipes, Vegetarian
Cuisine: African, Boere Kos, Italian/USA, South African
Cooking Method: No Cooking, Stove Top
Yields:
4 Servings
Difficulty: Medium
Prep Time: 2 Hr 10 Mins
Cook Time:
10 Mins
Total Time:
2 Hr 20 Mins
Have Vegetable patties than is just filled with Parsnip.
Ingredients
Adjust Servings
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INGREDIENTS:
Instructions
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METHOD:
- 1. To prepare Parsnip peel with vegetable peeler. Trim ends and cut into 2cm cubes.
- 2. Pour 2.5cm water into medium saucepan and bring water to boil over high heat. Add Chunky Parsnip and boil for 10 minutes until parsnips are fork-tender. Drain water and place in bowl and coarsely mash. keep aside.
- 3. To make Parsnip mixture heat up 2 Tablespoons of Butter in small skillet over medium-high heat until melted and bubbly, Cook and stir Onions in hot butter until Onions are transparent. Stir in flour with wire whisk, Heat until bubbly and lightly brown, Whisk milk in and heat until thickened. Stir Onion mixture into mashed Parsnip with Chives season with Salt & Pepper for taste.
- 4. Form Parsnip mixture into 4 patties. Spread breadcrumbs on a plate and dip the patties into the crumbs ensuring that both sides are covered with crumbs. Place on wax paper and refrigerate for 2 hours.
- 5. Heat remaining 2 Tablespoons butter and oil in a skillet over medium-high heat until butter is melted and bubbly, Add Patties and cook for 5 minutes on both sides or until browned. Remove and keep hot.
Notes
TIPS: THESE PATTIES CAN BE SERVED JUST LIK THIS OR YOU CAN MAKE UNIQUE BURGERS WITH THEM BY ADDING WHOLE GRAIN ROLLS.
