Name: Parsnip pancakes with honey & mustard dressing
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 tbsp vegetable or sesame oil; 5 curry leaves; 1 tsp brown mustard seeds; 1 green chilli deseeded and finely chopped; ½ tsp ground turmeric; 1 tsp fresh grated ginger; 250g Greek yogurt whipped; 1 tbsp honey; 175g parsnips grated; 1 tsp cumin seeds; 2 green chillies deseeded and finely chopped; 1 tsp fennel seeds (optional); 1 tsp ground coriander; ½ tsp ground turmeric; 1 tsp baking powder; 100g gram (chickpea) flour; 50g semolina; small onion finely chopped; 1 tsp grated ginger; 3-4 tbsp vegetable oil for frying

Home
Recipes
Parsnip pancakes with honey & mustard dressing

Parsnip pancakes with honey & mustard dressing

Good Food team

Save recipe

Serves 4

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3.9 out of 5.14 ratingsRate

loading...

An impressive vegetarian main bursting with flavour - be sure to fry the pancakes just before serving so they stay crisp

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Curried chickpeas

A star rating of 4 out of 5.40 ratings

Ingredients

Nutrition

Units:

MetricUS

For the dressing

1 tbsp vegetable or sesame oil
5 curry leaves
1 tsp brown mustard seeds
1 green chilli

deseeded and finely chopped
½ tsp ground turmeric
1 tsp fresh grated ginger
250g Greek yogurt

whipped
1 tbsp honey

For the pancakes

175g parsnips

grated
1 tsp cumin seeds
2 green chillies

deseeded and finely chopped
1 tsp fennel seeds

(optional)
1 tsp ground coriander
½ tsp ground turmeric
1 tsp baking powder
100g gram (chickpea) flour
50g semolina
small onion

finely chopped
1 tsp grated ginger
3-4 tbsp vegetable oil

for frying

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal365
fat20g
saturates5g
carbs36g
sugars10g
fibre5g
protein11g
salt0.46g

low

Method

step 1

To make the dressing, heat the oil in a non-stick pan and cook the curry leaves and mustard seeds for 1 min. Stir in the chilli, turmeric and ginger, then cook on a low heat for 2-3 mins. Remove from the heat and leave to cool completely. Stir the cooled spice mix into the whipped yogurt along with the honey, then chill until you are ready to serve the meal. Can be made a day ahead.
step 2

To make the pancakes, combine all the ingredients, except the oil, with 200ml cold water and a pinch of salt. Mix until a thick batter is formed. Can be prepared several hours in advance and chilled.
step 3

About 15 mins before you want to serve the pancakes, heat a large non-stick frying pan and add 1 tbsp oil. When the oil is hot, place a few tbsp of the mixture in the pan to form a round pancake about 1-1.5cm thick. You can cook 2 or 3 at a time and keep them warm in a low oven while you make the rest. Cook for 2-3 mins until golden brown, then flip over and cook the other side until browned. You should make 8 pancakes in total. Serve the pancakes with the honey and mustard dressing and the Curried chickpeas (see 'Goes well with') if you like.

RECIPE TIPS

CURRY LEAVES

Curry leaves can be bought fresh from Indian shops, or dried from some supermarkets. They freeze very well.

Recipe from Good Food magazine, February 2011

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 3.9 out of 5.14 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now