Name Carrot & Parsnip Patties


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Carrot & Parsnip Patties


  • 2 medium carrots, chopped
  • 142g/5 oz parsnip, chopped
  • salt & ground black pepper
  • 1 small onion, finely chopped
  • 28g/1 oz reduced fat cheddar cheese, grated
  • 1 egg, beaten
  • 1/4 top cumin seeds, crushed
  • 57g/2 oz fresh wholemeal breadcrumbs

Cook the carrots and parsnips in a pan of boiling water for approximately 15-20 minutes until tender. Drain and mash in a bowl, seasoning to taste. Mix together the onion, cheese, egg, cumin seeds and 2 tablespoons of the breadcrumbs and stir into the mashed vegetables. Divide the mixture into 4 portions and shape each one into a round patty. Coat in the remaining breadcrumbs and chill in the refrigerator for 10-15 minutes. Heat a griddle or non- stick frying pan and cook the patties for 5-10 minutes on each side until crisp and golden.

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