Food, glorious food! Hot sausage and mustard!

Monday, 21 November 2016

Parsnip And Cabbage Fritters...

A simple veggie dish that even the kids will love.

Serves four as a main, six as a starter

Preparation time: 5 min

Cooking time: 10 min

You will need:
  • 400g parsnips, peeled and grated
  • 1/2 head green cabbage (like Savoy), finely shredded (or you can also use left over Brussel sprouts)
  • 3 eggs
  • 100ml crème fraîche
  • 2 tbsp plain flour
  • 6 thyme sprigs, leaves picked
  • 1 tsp cumin
  • Olive oil, for frying
  • Branson pickle, to serve
  • Salad, to serve

  1. Toss the parsnips and cabbage together in a large bowl.
  2. In a jug, whisk together the eggs, crème fraîche, flour, thyme and cumin then season with salt and pepper. Pour over the parsnips and cabbage and mix to coat completely.
  3.  Heat a little oil in a large frying pan and spoon in the fritter mixture - about two tbsp per fritter.
  4. Fry for 4-5 minutes on each side over a medium heat, until golden and cooked through.
  5. Serve while still warm with a dollop of Branston pickle and the salad.

Recipe c/o Branston pickle.


1 comment

  1. Never made anything like these before. They look interesting.


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