23
Parsnip, herb and polenta
hot cakes
Serves 6
2 cups parsnip pulp, strained
¼ cup milk
2 eggs, separated
¼ cup polenta (corn meal)
¼ cup self-raising flour
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 teaspoon cajun seasoning
1 small red capsicum, finely chopped
1 tablespoon oil
1.
Combine parsnip pulp, milk, egg yolks,
self-raising flour, polenta, thyme, rosemary,
cajun seasoning and red capsicum in a large
mixing bowl. Beat egg whites until soft
peaks form, fold into parsnip mixture.
2.
Heat oil in a large frying pan, drop spoonfuls
of mixture into pan. Cook for about 1 minute
on each side or until golden.
3.
Serve immediately.
