Ingrients & Directions
450 g Parsnips; peeled and grated
1 Red apples; grated, tossed
-in
(1 to 2)
; lemon juice
1 Red onion; finely diced
3 tb Flat leaf parsley
2 Eggs; beaten
Oil; (for frying)
Seasoning
1 In a large bowl, mix the parsnips, apples, lemon juice, parsley and
onion. Gradually add enough beaten egg to bind the cakes.
2 Shape into evenly sized pattie shapes and flatten with a fork. Shallow
fry for 5-8 minutes, drain and serve with the Normandy chicken.
Yields
1 servings