Fried Parsnip Balls
Bored of roast parsnips? Try this unusual way of serving any leftover parsnips!
Ingredients
- 250 g Parsnip - peeled, topped and tailed, cut into dice
- 25 g Butter - vegan
- 1 tbsp Yogurt - plain, vegan
- 1 tbsp Soy Milk - unsweetened
- ⅛ tsp Nutmeg - freshly grated
- ½ tsp Salt
- ½ tsp Pepper
- 1 tsp Chives - freshly chopped, optional
- ¼ cup Breadcrumbs - I use Matzo but you could use panko
- Vegetable oil for frying
Instructions
- Boil the diced parsnips in some lightly salted water until tender. Drain.
- Mash the parsnips in a mixing bowl, adding the butter, milk, yogurt and seasonings until you have a smooth(ish) puree.
- Stir in the chopped chives if using.
- Place mixture in the fridge for an hour or so to firm up.
- Once chilled, roll into walnut size balls and coat in breadcrumbs. Chill overnight or for another couple of hours.
- Shallow fry in some vegetable oil until golden brown on all sides.
- Drain and serve with a further sprinkling of chopped chives and some slices of fresh lemon.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.
Nutrition Facts
Fried Parsnip Balls
Amount per Serving
Calories
123
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Trans Fat
0.2
g
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
2
g
Cholesterol
14
mg
5
%
Sodium
972
mg
42
%
Potassium
263
mg
8
%
Carbohydrates
17
g
6
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
2
g
4
%
Vitamin A
187
IU
4
%
Vitamin C
11
mg
13
%
Calcium
49
mg
5
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.