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Parsnip & Apple Cakes with Sausages

Posted on March 21, 2015 in Recipes

This is a Hugh Fearnley-Whittingstall recipe that I've adapted slightly for my family and is a great mid week supper. It's also ideal for getting those hidden veggies into uncooperative children.

You'll need:

3 parsnips

2 apples

1 egg, lightly beaten

2 tbsp. plain flour

First off you need to peel your parsnips, chopping them into quarters before cooking in boiling water for 5 minutes. Drain them and let them get cool enough to touch.

I use my prized Magimix for the next step which makes it super quick and easy. Coarsely grate the apples and parsnips before stirring in, by hand, the egg and flour. Don't be tempted to whizz the mixture once the flour is in or you'll end up with wallpaper paste instead of dinner. This is the time to also season your cakes, although I never do as I don't like to cook with added salt and personally one of the only things I cannot stand is pepper!

Cook a dessert spoon sized dollop of the mix in a splash of olive oil. They take about 8-10 minutes to cook and be careful to turn them gentle, particularly in the early stages, to avoid them breaking up.

We like to serve them with some grilled sausages and baked beans.

I have found the mix, in it's uncooked form, freezes very well so I quite often make double. Then all you need to do is remember to take the frozen mixture out in the morning so it's perfectly thawed for cooking at tea time.