Ingredients
- 2 pounds parsnips, peeled (if very thick, halve them lengthwise)
- 1/2 to 3/4 cup leeks, finely chopped (white part only, you can substitute with one chopped medium yellow onion)
- 2 garlic cloves, minced (or more)
- 2 large eggs, lightly beaten
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground pepper (or to taste)
- 1 teaspoon salt (seasoned salt or to taste)
- 1/8 teaspoon cayenne pepper (optional or to taste)
- Oil (for frying plus 1 tablespoon butter)
- Sour cream (to serve with the patties)
How to Make
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Step 1: Meanwhile, in a large saucepan add in the peeled parsnips then cover with water. Bring to a boil and boil only for 5 minutes. Drain then run them under cold water to cool them quickly, then drain again very well.
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Step 2: Grate the parsnips in a food processor fitted with the larger grating disk.
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Step 3: In a medium bowl, combine the grated parsnips, 1/2 cup chopped leek, garlic and egg. Stir in the flour, pepper, seasoned salt, and cayenne.
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Step 4: In a 10-inch heavy skillet, heat a generous amount of oil and 1 tablespoon butter over medium-high heat.
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Step 5: Shape the parsnip mixture into 8-10 equal balls, place into hot oil then press on each with a fork to make a patty about 3 1/2 inches wide.
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Step 6: Reduce the heat to medium and cook until browned on one side (about 4-5 minutes). Turn the cakes over and brown the other side. Flip to recrisp the first side, about 30 seconds.
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Step 7: Remove to paper towels to drain fat.
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Step 8: Serve while hot with a large dollop of sour cream.
We hope you enjoy this recipe!
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