Liveinazoo's Parsnip Cutlets

600g parsnips,peel and chop

200g spuds,peel and chop

1 onion,grated

1 garlic clove,crushed

2tsp ground cumin+1tspp ground coriander

2tbsp chopped fresh mixed herbs

salt and pepper

50g shelled pistachios,ground to crumbs in a processor

1tsp veg stock powder

50g breadcrumbs

cook spuds and parsnips in boiling water til softened.drain well and mash

meanwhile dry fry the onion and garlic gently in a non stick pan til sotened.add the cumin and coriander and cook for 1min.add this mix to the mash along with the herbs,pistachios and stock cube.mix well an season to taste with salt and pepper.divide mix into 4 and shape into cutlets/burgers.press on crumbs.grill for 2-3 mins each side to reheat.serve with green salad ansd tomato salsa

variations

use 50g ground almonds instead of the pistachios and omit coriander,cumin and herbs and add 1tsp dried sage

i like to press dry polenta onto them for a change and oven bake<cos then i dont have to watch them/burn them!

delish with green beans,peas and broad beans(kids love with baked beans)

Carrot's Accidental Alternative Version

600g parsnips, peeled and chopped
8 large potatoes, peeled and chopped
I onion, grated
3 cloves of garlic, crushed
1 tsp ground cumin
1/2 tsp chilli powder
1/4 of bunch of fresh coriander, chopped
1 tsp Marigold bouillion powder
50g ground almonds
4 slices of bread, grated into breadcrumbs

Make as above.  Makes about 14 cakes.

Bake in the oven at 200C.