Total Time
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.

Ingredients Nutrition


  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.


Most Helpful

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*.

justcallmetoni January 12, 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.

Engrossed March 29, 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!

East Wind Goddess January 14, 2008

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