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This recipe is adapted from one shared in the growers' letter of 24th November 2017. The original source cited is Kitchen in the Hills, The Hovel Cookbook by Elizabeth West.
The quantities below made 4 small burgers, enough for two people to eat as a main with potatoes and vegetables. We ate them with smoked garlic mayonnaise.
vegetarian
Ingredients
Ingredients
360g parsnips, scrubbed and diced
60g nuts, chopped
15g butter/margarine
2 tbsp breadcrumbs
salt and pepper
1 egg, beaten
oil for frying
Directions
Directions
- Simmer the parsnip until tender, about 15 mins, then drain and mash with the butter/margarine.
- Add the nuts, breadcrumbs and seasoning to the mashed parsnips and stir.
- Allow to cool a little, then add the beaten egg and stir well.
- Form into burger shapes by hand, then fry on both sides until brown.
This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
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