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Recipe by Barney Desmazery

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1. Tip the parsnips into a pan of cold water with the turmeric and a little salt and boil for about 12 mins until they are on the brink of collapsing. While the parsnips are cooking, blanch the cabbage or sprouts in another pan of boiling water for 3 mins until tender, adding the peas for the final min, then drain well.
2. Drain the parsnips well, then tip back into the pan and roughly mash with the lemon juice and half the butter. Then beat in all the other ingredients except the remaining butter, and season with salt. Heat the remaining butter in a non-stick frying pan about 28cm in diameter, and press the parsnip mixture into the pan. Cook until crisp underneath, then turn over with a fish slice. (Don't worry if it breaks at this point, it will hold eventually.) Keep cooking until crisp on the other side, then slide onto a plate and lip back into the pan again. Keep on doing this until you have a crisp, puck-shaped cake. Serve on a plate or board, cut into wedges.

Per serving

277 kcalories, protein 7g, carbohydrate 33g, fat 14 g, saturated fat 7g, fibre 12g, salt 0.27 g

Latest comments and suggestions

• Rachael

  23 December 2007

  Rachael rated and commented on this recipe

  

  Very very tasty, and my little one even tucked in, but it was quite hard to get it to hold together as a cake, so it ended up being more of a 'hash'.

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• andreiahain

  10 January 2008

  andreiahain commented on this recipe

  Fantastic flavours, but couldn't hold it together.

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• ange

  05 February 2008

  ange rated this recipe

  

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• Gillian

  23 February 2008

  Gillian rated this recipe

  

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• Frantic Flapjack

  25 February 2008

  Frantic Flapjack commented on this recipe

  This was very flavourful and unusual. I used very thinly sliced sprouts - even my daughter enjoyed it and she usually hates sprouts

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• Tango

  14 November 2008

  Tango rated and commented on this recipe

  

  Very tasty, but couldn't get it to stick together. I had kale from my veg box rather than cabbage which worked really well.

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• Stephen

  17 December 2008

  Stephen rated and commented on this recipe

  

  Tasted very 'indian' with good flavours. However as for others it didn't work for me as a cake but turned out to be more of a hash and in my opinion the effort expended to try and make it as a cake wasn't worth it. Overall as an 'indian-style sprout and parsnip hash' it worked quite well.

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• sara

  05 January 2009

  sara rated and commented on this recipe

  

  really enjoyed this. make sure everything is really well drained before masf=hing and mixing together. also i found that by first cooking it over a flame on the hob and then under the grill it turned out of the pan perfectly

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Ingredients

• 800g parsnips , chopped into chunks
• 1 tsp turmeric
• 1⁄2 savoy cabbage or 300g Brussles sprouts, finely shredded
• large handful frozen pea
• juice 1⁄2 lemon
• 50g butter
• 1 tsp cumin
• 1 tbsp garam masala
• 1 bunch coriander , chopped
• 1 red chilli , deseeded and finely chopped
• 2 coriander sprigs, to serve

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Difficulty and servings

Serves 4 as a main course, 8 as a side dish

Preparation and cooking times

Prep 15 mins

Cook 30 mins

Vegetarian

Ingredients

• 800g parsnips , chopped into chunks
• 1 tsp turmeric
• 1⁄2 savoy cabbage or 300g Brussles sprouts, finely shredded
• large handful frozen pea
• juice 1⁄2 lemon
• 50g butter
• 1 tsp cumin
• 1 tbsp garam masala
• 1 bunch coriander , chopped
• 1 red chilli , deseeded and finely chopped
• 2 coriander sprigs, to serve

Per serving

277 kcalories, protein 7g, carbohydrate 33g, fat 14 g, saturated fat 7g, fibre 12g, salt 0.27 g

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