Parsnip Patties [1940s wartime recipe]
Servings: 11 -12 patties
Calories: 83kcal
Parsnip Patties or Parsnip Cakes are crispy on the outside and creamy on the inside, and they are similar to potato cakes but sweeter and nuttier. Ideal for an easy dinner along with a cheese sauce and a green veggie. We have included an optional plant-based cheese sauce recipe.
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Equipment
- chopping board [cutting board]
- Vegetable knife
- vegetable peeler
- Large Saucepan
- Colander,
- non-stick fry pan or skillet
- Spatula
- optional cheese sauce equipment:
- Small saucepan
- hand whisk
Ingredients
- 750 grams parsnips
- 30 grams plain flour [all-purpose flour, or use whole-wheat flour or plain wholemeal flour] plus extra for dusting and forming patties
- 1 teaspoon salt [we used sea salt, plus black pepper to taste]
For frying:
- 2 tablespoons vegetable oil [add extra as required]
optional: vegan cheese sauce:
- 2 tablespoons vegan butter [or margarine]
- 2 tablespoons plain flour [all-purpose flour]
- 450 millilitres soya milk [or your preferred milk]
- 4 tablespoons nutritional yeast flakes [or replace with a handful of grated vegan cheese]
- ⅛ teaspoon ground white pepper [or replace with black pepper to taste]
- ¼ teaspoon mustard powder
- ½ teaspoon salt [add more to taste, we used sea salt]
Instructions
- Slice the top and bottom sections of the parsnips and peel. However, if the skins are unblemished you can leave the skins on for extra nutrition and if you don't mind a more rustic parsnip cake. Chop the parsnips into even sized chunks about ¾-1 inch in size.750 grams parsnips
- Bring a saucepan of water [optional- add a few pinches of salt to the water] to the boil and add the parsnip chunks. Boil over a medium heat until a cutlery fork or knife can piece through the chunks. Our parsnip took about 10 minutes to soften but exact times will depend on your parsnips and the size of the chunks.
- Drain the parsnips and leave to steam dry in a colander for a few minutes. [The parsnip cooking liquid can be reserved for other recipes such as parsnip soup.]
- Place the cooked parsnip into a mixing bowl and mash well with a potato masher.
- Add the flour and salt, and some black pepper, and give the parsnips a good stir. Taste the mixture and add extra salt to taste.30 grams plain flour, 1 teaspoon salt
- Sprinkle extra flour onto a chopping or cutting board, dust your hands with flour and form the parsnip mash into 11-12 thick patty shapes. You will likely need to keep dusting your hands with flour to avoid the patties sticking too much to your hands. Also dust some flour over a board or plate so that the patties can be placed on top of the flour whilst waiting to be cooked.
Cook:
- Heat the oil in a fry pan or skillet over a medium-high heat.2 tablespoons vegetable oil
- Fry the patties over a medium-high heat, flipping over after 4-5 minutes, until each side is golden brown. [If you would like to air-fry or oven bake the patties then have a look at our FAQ section above the recipe as we have outlined an easy guide]
- Once cooked the patties can be placed on to some baking paper and a baking tray and placed into a warm oven, just to keep warm until all the patties are cooked and ready to serve.
Serve:
- Serve up with your favourite sauce and green veggies such as peas, green beans, cabbage or kale. A cheese sauce was recommended by The Ministry of Food but a nice home-made tomato sauce, bottled ketchup or brown sauce, or a dollop of mayonnaise are tasty accompaniments. Other ideas is to enjoy the parsnip cakes as part of a cooked breakfast, or enjoy a breakfast roll [bap] filled with one or two parsnip cakes which would be similar to the very popular Scottish potato scone roll - which is simply a buttered roll with a potato scone [tattie scone].
Optional vegan cheese sauce:
- Melt the vegan butter in a saucepan over a medium heat.2 tablespoons vegan butter
- Whisk through the flour and cook for 1 minute whisking constantly.2 tablespoons plain flour
- Slowly add the milk whisking constantly to avoid lumps. Bring to a gentle boil and cook for 5 minutes, stirring frequently.450 millilitres soya milk
- Turn the heat off the stove top ring but leave the saucepan over the residual heat. Whisk through the nutritional yeast flakes, mustard powder, salt and pepper stirring for about 30 seconds. Alternatively. for a parsley sauce the nutritional yeast flakes can be omitted and a handful of finely diced fresh parsley can be stirred through. The mustard powder can be kept or omitted.4 tablespoons nutritional yeast flakes, ⅛ teaspoon ground white pepper, ¼ teaspoon mustard powder, ½ teaspoon salt
Notes
- Nutritional data is for guidance only and is not an exact calculation as ingredients vary.
- The nutrition data is for the parsnip patties.
- The nutrition data for the cheese sauce, divided into four servings is: One serving - 122 Kcal, 8g carbs, 7g protein, 7g fat, 1g saturated fat, 2g polyunsaturated fat, 2g monounsaturated fat, 0 cholesterol, 379mg sodium, 296mg potassium, 3g fiber, 145mg calcium, 0.02mg vitamin C, 507 IU vitamin A, 1 mg iron, and 0.5g sugar.
- Store the patties in a covered container or plate in the refrigerator for up to 3 days. Add parchment or baking paper on to the bottom of the container or plate, and between the layers if stacking the patties. Or freeze for 3-4 months.
- Reheat the patties in a frying pan or skillet, or in a hot oven, or in an air-fryer, until piping hot.
- This patties recipe is easy to double up if more patties are required, and unbaked but formed patties can be stored in the refrigerator for a few days until ready to cook.
- Extra seasonings can be added if liked such as curry powder, paprika, nutmeg, garlic powder, chilli powder, cumin powder, dried mixed herbs, etc., or nutritional yeast flakes for cheesy parsnip patties. Or add some finely diced fresh herbs such as chives, parsley, or coriander [cilantro].
- For gluten-free patties replace the flour with a gluten-free plain flour blend.
- If you would like to prepare air-fryer parsnip patties then have a look below at our FAQ section as we have outlined an easy guide, as well as included an easy method for oven baked parsnip patties.
- Optional cheese sauce recipe notes:
- The vegan cheese sauce will keep for 3 days within a covered container in the refrigerator.
- For a thinner cheese sauce add more milk at the beginning of preparing the sauce or thin the ready-made sauce down by whisking in some extra milk.
- Reheat the sauce by adding to a non-stick saucepan and over a low heat bring to a gentle boil and gently boil for a minute or so while stirring to avoid sticking. Whisk through a little extra milk if the sauce has become very thick.
- For different dietary requirements the vegan butter and plant-based milk can be replaced with your usual types.
- For the vegan cheese sauce nutritional yeast flakes can be replaced with vegan cheese or your usual cheese.
- Or instead of a cheese sauce prepare a parsley sauce by omitting the yeast flakes and replace with a handful of finely diced fresh parsley. The mustard powder can be omitted or left in.
- For air-fryer and oven baked patties have a look at our easy guide outlined above this recipe in our FAQ section.
Nutrition
Calories: 83kcal | Carbohydrates: 14g | Protein: 1g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 218mg | Potassium: 259mg | Fiber: 3g | Sugar: 3g | Vitamin C: 12mg | Calcium: 25mg | Iron: 1mg
