Parsnippatties Recipes

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PARSNIP PATTIES



Parsnip Patties image

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.

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 21m

Yield 4 patties

Number Of Ingredients 13

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)

Steps:

  • In a medium bowl, beat the egg.
  • Stir in milk.
  • Add in the flour; mix until well combined.
  • Add in the grated parsnips, red bell pepper, onion, the garlic and the dried dill (if using).
  • Season with salt and pepper (or cayenne pepper).
  • Form into 4 patties.
  • In a skillet, fry the patties over med-low heat, until golden brown on the outside, and cooked through.

PARSNIP PATTIES



Parsnip Patties image

Make and share this Parsnip Patties recipe from Food.com.

Provided by SouthernBell2627

Categories     Vegetable

Time 2h45m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb fresh parsnip, peeled and cut into 3/4-inch chunks
4 tablespoons butter, divided
1/4 cup chopped onion
1/4 cup all-purpose flour
1/3 cup milk
2 teaspoons chopped fresh chives
salt and pepper
3/4 cup fresh breadcrumb
2 tablespoons vegetable oil

Steps:

  • Pour 1 inch water into medium saucepan. Bring to a boil over high heat; add parsnips. Cover; boil 10 minutes or until parsnips are fork-tender. Drain. Place in large bowl. Coarsely mash with fork; set aside.
  • heat 2 tablespoons butter in small skillet over medium-high heat until melted and bubbly. Add onion; cook and stir until transparent. Stir in flour with wire whisk; heat until bubbly and lightly browned. Whisk in milk; heat until thickened. Stir flour mixture into mashed parsnips. Stir in chives; season with salt and pepper to taste.
  • Form parsnip mixture into 4 patties. Spread breadcrumbs on plate. Dip patties in bread crumbs to coat all sides evenly. Press crumbs firmly into patties. Place on waxed paper and refrigerate 2 hours.
  • Heat remaining 2 tablespoons butter and oil in 12-inch skillet over medium-high heat until butter is melted and bubbly. Add patties; cook about 5 minutes on each side or until browned. Transfer to warm serving dish. Garnish as desired.

Nutrition Facts : Calories 372.8, Fat 20.6, SaturatedFat 8.9, Cholesterol 33.4, Sodium 271.5, Carbohydrate 42.9, Fiber 6.9, Sugar 7.2, Protein 5.8

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