Friday 2 March 2018

Spicy Parsnip Cakes

spicy parsnip cakes

There's something childlike and nostalgic about savoury baked cakes- whether it be fishcakes or vegetable cakes. I wanted to create my own healthy version of this comforting food, with today's recipe being the result. I've used in-season parsnip as the main base, as it's lighter than potato and its sweetness works really well with the spicy flavours. I love serving this with a fresh vinaigrette drizzled salad for lunch or dinner and I often make the mash mixture in advance so I simply have to bake the Spicy Parsnip Cakes when I want them.

Three great health benefits: boosts immunity, good source of fibre, anti-inflammatory.

Makes 5 cakes
Serve hot

525g parsnips, peeled and chopped into even sized pieces
275g potatoes, peeled and chopped into even sized pieces (same as the parsnip)
1 red chilli, finely chopped (de-seed if you wish to reduce the heat)
1 clove garlic, crushed
1 tbsp coriander, finely chopped
1 tsp cayenne pepper
1 tsp ground turmeric
1/2 tsp ground cumin
Sea salt and black pepper
1 & 1/2 tsp olive oil

1) Place the parsnips and potatoes in a large saucepan and cover with plenty of cold water. Bring to the boil on the hob over a high heat. Boil for 15 minutes, until the potatoes and parsnips are cooked. Drain.
2) Mash the parsnips and potatoes together using a potato masher. Set aside to cool.
3) Add the chilli, garlic, coriander, cayenne pepper, turmeric, cumin and salt & pepper and mash together, ensuring the mixture is thoroughly combined.
4) Preheat oven to 180 degrees C. Grease a baking tray with the olive oil.
5) Shape the parsnip mash mixture into "cakes" (like fishcakes or burger patties) and place on the baking tray.
6) Bake for 25- 30 minutes. Serve hot.

Let me know if you try out this recipe! Tag me on Twitter @HaloEats or Instagram @halo.eats 

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