Cook the parsnips in a large pan of
boiling salted water for 10 mins or until
just tender, then tip in the cabbage and
cook for a further 3 mins. Drain well, then
return to the pan and roughly mash with
half the butter, a good grating
of nutmeg and some seasoning.
Melt half the remaining butter in a
frying pan, then tip in the parsnip and
cabbage, pressing down to make a giant
pattie. Fry for 5 mins, then dot the rest of
the butter on top and flash under a hot
grill until golden and the edges are crispy.
Serve straight from the pan.