Serving suggestion: patties, homemade tomatoey butter beans, avo & fresh tomatoes
As you probably know now, I love weekend brunch! I'm always thinking about new recipes and ideas that I can add to my repertoire and this was a winner for me! Something a little different to your usual toast and fried breaky combo! They're really easy to make and it's always a bonus if you can use seasonal veg so a great autumn/winter option. Of course, you don't even have to restrict yourself to having them for brunch, they'd work perfectly as a side to any meal you could even add some chopped greens or cheese/vegan alternative to the mix, yum!
Makes approx. 6 patties -
(I would usually eat 2 and freeze the rest in a tuperwear)
You will need:
Ingredients:
1 potato
1 parsnip
1/2 an onion
2 cloves of garlic (crushed)
1tbsp. of coconut oil (at room temperature) - and extra for frying
4 tbsp. of flour
1tsp of wholegrain mustard
1tsp of rosemary
1tsp of mixed herbs
salt & pepper to taste
Spices (optional):
1/2 a tsp of cinnamon
1/2 tsp of cumin
1/2 tsp of all spice
1/2 tsp of turmeric
Equipment:
1 large pan
1 frying pan
1 veg peeler
1 garlic crusher
1 chopping board
1 knife
1 potato masher
1 large mixing spoon
1 colander
Method:
Peel 1 parsnip and 1 potato, chop them in to roughly the same size pieces, cover with water (in the large pan) and boil for approx. 20 minutes
Meanwhile peel and sauté (in the frying pan) 1/2 an onion(diced) and 2 cloves of garlic (crushed) in some water or coconut oil until they're translucent Once the potato and parsnip are boiled, drain away water with the colander and decant drained veg back into the pan you boiled them in
Smash the potato and parsnip up together until mash consistency
Then mix in the onion, garlic, coconut oil (at room temp), flour, wholegrain mustard, mixed herbs & rosemary, salt and pepper and the spices (i'd recommend- makes the patties really yummy)Form patties with two spoons and fry in some heated coconut oil on medium heat until crispy on the outside and enjoy!
