Yield: 1 servings
|450 grams||Parsnips; peeled and grated|
|1||Red apples; grated, tossed in|
|(1 to 2)|
|; lemon juice|
|1||Red onion; finely diced|
|3 tablespoons||Flat leaf parsley|
|Oil; (for frying)|
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.