Ingredient:
500 g parsnips, cut roughly into small pieces
120 g frozen chestnuts
30 g butter
2 garlic clove, crushed
20 ml chopped fresh coriander
1 egg, beaten
60 g fresh white or brown breadcrumbs
Vegetable oil, for frying
Salt and freshly ground black pepper
A sprig of coriander to garnish
Method:
Place the parsnips in a pan with enough water to cover. Bring to the boil, cover and simmer for 15-20 minutes until completely tender.
Place the frozen chestnuts in a pan of water, bring to the boil and simmer for 8-10 minutes until veer tender. Drain, place in a bowl and mash roughly.
Melt the butter in a small pan and cook the garlic for 35 seconds. Drain cook the parsnips and mash with the garlic butter. Stir in the chestnuts and chopped coriander, then season well with salt and ground black pepper.
Talk about 15 ml of the mixture at a time and form into small croquettes, about 7 cm long. Dip each croquette into the beaten egg and then roll in the breadcrumbs.
Heat a little oil in a frying pan and fry the croquettes for 4-5 minutes until golden, turning frequently so the brown evenly. Drain on kitchen paper and then serve, Garnished with coriander.
500 g parsnips, cut roughly into small pieces
120 g frozen chestnuts
30 g butter
2 garlic clove, crushed
20 ml chopped fresh coriander
1 egg, beaten
60 g fresh white or brown breadcrumbs
Vegetable oil, for frying
Salt and freshly ground black pepper
A sprig of coriander to garnish
Method:
Place the parsnips in a pan with enough water to cover. Bring to the boil, cover and simmer for 15-20 minutes until completely tender.
Place the frozen chestnuts in a pan of water, bring to the boil and simmer for 8-10 minutes until veer tender. Drain, place in a bowl and mash roughly.
Melt the butter in a small pan and cook the garlic for 35 seconds. Drain cook the parsnips and mash with the garlic butter. Stir in the chestnuts and chopped coriander, then season well with salt and ground black pepper.
Talk about 15 ml of the mixture at a time and form into small croquettes, about 7 cm long. Dip each croquette into the beaten egg and then roll in the breadcrumbs.
Heat a little oil in a frying pan and fry the croquettes for 4-5 minutes until golden, turning frequently so the brown evenly. Drain on kitchen paper and then serve, Garnished with coriander.
