Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 450 grams | Parsnips; peeled and grated |
| 1 \N | Red apples; grated, tossed in |
| \N \N | (1 to 2) |
| \N \N | ; lemon juice |
| 1 \N | Red onion; finely diced |
| 3 tablespoons | Flat leaf parsley |
| 2 \N | Eggs; beaten |
| \N \N | Oil; (for frying) |
| \N \N | Seasoning |
1 In a large bowl, mix the parsnips, apples, lemon juice, parsley and onion. Gradually add enough beaten egg to bind the cakes.
2 Shape into evenly sized pattie shapes and flatten with a fork. Shallow fry for 5-8 minutes, drain and serve with the Normandy chicken.
Converted by MC_Buster.
Recipe by: Good Living
Converted by MM_Buster v2.0l.