1 September, 2015
Parsnip Pancakes
Parsnip Pancakes
Makes: approximately 24
Ingredients:
- 500g parsnips
- 1 medium potato
- 1/2 onion, finely diced
- 1/2 teaspoon celery salt
- 1/2 teaspoon onion salt
- 1 large egg, lightly beaten
- 1/2 cup plain flour
Method:
- Place peeled and chopped parsnips and potato in a .large saucepan and cover with salted water
- Bring to the boil then reduce heat and simmer covered for 15-20 minutes until tender
- Drain very well and mash, add in all other ingredients and mix well
- Heat about 2-4 tablespoons of oil into a large non stick heavy based frying pan
- Add a heaped tablespoon of batter and flatten slightly directly into the frying pan
- Pan fry each side for about 4 minutes until golden and crispy
- Once cooked sit on a paper towel to remove excess oil for a couple of minutes before serving.
Recipe Notes:
- Store covered in the fridge for a maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.