parsnip and red onion cakes

I made these tasty little cakes for Steve's birthday on Friday and they went down very well with good friends, a shoulder of lamb and a nut loaf. Parsnips need quite a hot oven to roast well so if your oven is small or already full of other roasting goodies then this way of cooking them might just tick all your veggie boxes. And they are really yummy and by far the best way I have found with parsnips.

Peel, roughly chop and cook around 500g of parsnips in a large saucepan of slightly salted boiling water for around 10 to 15 minutes, till tender. Drain them well and  mash with 25g butter.

While your parsnips are cooking, chop up around 3 smallish red onions and crush 2 cloves of garlic. Melt 25g butter in a frying pan and add the onions and garlic, cooking slowly till nice and soft.

Add the onions and garlic to the mash and mix well. Season with a good pinch of grated nutmeg and salt and pepper. Stir in enough flour to bind the mixture and leave to cool for a few minutes.

Flour your hands and form about a dozen patties. Coat them in flour and fry in butter for about 3 or 4 minutes each side until golden brown. Serve hot.