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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 patties 93g Recipe makes 4 patties) The following items or measurements are not included below: 2 small parsnips 1/2 teaspoon seasoning salt |
||
| Calories 229 | ||
| Calories from Fat 146 | (63%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.2g | 24% | |
| Saturated Fat 2.9g | 14% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 7.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 56mg | 18% | |
| Sodium 62mg | 2% | |
| Potassium 127mg | 3% | |
| Total Carbohydrate 16.2g | 5% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.7g | ||
| Protein 5.0g | 10% | |
Parsnip Patties
By: KITTENCAL
May 3, 2004
These parsnip patties are really tasty, the sweetness and intense flavor really come through in this recipe. and a nice change from potato patties. The recipe may be doubled if desired.
4 patties
Ingredients
- 2 small parsnips, peeled and grated (about 1-1/2 cups)
- 1 small red bell pepper, finely chopped
- 1 small onion, finely chopped
- 1 large egg
- 1 tablespoon fresh minced garlic (optional or to taste)
- 1/2 teaspoon dried dill (optional)
- 1 pinch teaspoon cayenne pepper
- 2-4 tablespoons grated parmesan cheese
- 3 tablespoons milk (or use half and half)
- 1/2 cup flour (more if needed)
- 1/2-1 teaspoon seasoning salt
- ground black pepper (to taste)
- 1/4 cup vegetable oil (or as needed)
Directions
1
In a medium bowl, beat the egg.2
Stir in milk.3
Add in the flour; mix until well combined.4
Add in the grated parsnips, red bell pepper, onion, the garlic and the dried dill (if using).5
Season with salt and pepper (or cayenne pepper).6
Form into 4 patties.7
In a skillet, fry the patties over med-low heat, until golden brown on the outside, and cooked through.
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- Main Ingredient > Vegetables
- Preparation > Time to Make > < 30 mins
Featured Reviews for This Recipe
From: Engrossed
On Mar 30, 2008
I can't decide about what star rating to give this. I haven't eaten very many parsnips in my life to know if I like them or not. If you like them I think you'll LOVE this but the flavor was very strong to me to where I couldn't taste much else in it but they did have a creamy cheesy flavor/texture too. I used all of the options and had to add a lot more flour for it to hold together. I baked it all together pressed into a cast iron skillet that I had just cooked bacon in and drained the grease from and then I sprayed the top of it with spray oil. I think I baked it about 30 min at 450F. I cut it into wedges. It was browned on the outside and creamy on the inside as Toni described. Made for 1-2-3 hit wonders.
From: East Wind Goddess
On Jan 14, 2008
This was very good, although a bit bland for me...for the second batch I used the cayenne pepper and it improved tremendously! I recommend cayenne or minced jalepeno or other kicky spices that balance the sweetness of the parsnips. It was easy to make and there were no leftovers, and its a great way to use parsnips. Thanks, Kittencal!
From: justcallmetoni
On Jan 12, 2008
As a parsnip lover this recipe intrigued me, but I needed a way to eliminate the frying. Instead, I cooked the patties using cooking spray over high heat in a non stick skillet for 2 minutes, just long enough to crisp the exteriors and get the patties to maintain their shape. After that I baked them at 500 degrees for 10 minutes - 5 minutes on each side. They crisped up beautifully and the inside was soft and tender almost creamy. I loved the combination of flavors of the sweet parsnips and peppers with the savory onions, garlic and dill. Yummy! Made for *Random Draw Tag*.
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