Parsnip & Potato Cakes
160g baby parsnips
160g baby Jersey Royal potatoes
30g green pepper, chopped fine
2 spring onions, sliced (20g)
1 teaspoon chilli flakes
1 teaspoon ground cumin
Boil together the parsnips & potatoes until soft. Mash together.
Add the finely chopped green pepper, spring onions, chilli flakes & cumin and allow to cool.
Form into 4 cakes. Fry in a non-tick skillet sprayed with a little olive oil until piping hot & browned on either side.
Served with:
2 Cauldron Foods cherry tomato & basil vegetarian sausages
80g petit pois with fresh mint
Nutrition Data
Calories (kcal) 418.9
Carbohydrate (g) 67.0
Protein (g) 19.2
Fat (g) 9.4
Fibre (g) 16.2
Posts
No comments:
Post a Comment