Prep 15 mins
Cook 6 mins
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.
- 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)
- 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.
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*.
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.
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!