How to make parsnip, brussels sprout and bacon potato cakes
Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.Parsnip, brussels sprout and bacon potato cakes
Serves 4
This is a jazzed-up version of bubble and squeak and can be adapted to finish up all sorts of leftover vegetables, though parsnips, sprouts and bacon is a particularly satisfying combination. A poached or fried egg, or sausages, would be a good addition.
200g parsnips, peeled and cut into even-sized pieces (or use leftover boiled, steamed or roasted parsnips)
3 tbsp olive oil
300-400g potatoes, peeled and cut into even-sized pieces
200g brussels sprouts, outer leaves removed
8 rashers smoked streaky bacon, finely sliced
polenta flour – or plain flour – for dusting
salt and black pepper
Heat the oven to 200C/gas mark 6. Toss the parsnips with salt, pepper and about a tablespoon of the oil. Spread over an oven tray and roast for about 40 minutes, until soft and beginning to caramelise.
Remove, allow to cool then roughly chop. While the parsnips are roasting, boil the potatoes in salted water for about 20 minutes, until soft
Drain well and mash while warm. Keep your mash as dry as possible so the cakes hold together; if it seems wet, stir it over a low heat for a few minutes.
Cook the sprouts in plenty of salted boiling water for about 5 minutes, until tender. Drain well and cut into quarters. Fry the bacon over a medium-high heat with a drizzle of oil in a large frying pan – preferably non-stick – until really crispy. Remove with a slotted spoon and drain on kitchen paper. Keep the oil left in the pan to fry the cakes. Mix all the veg with the bacon and season with salt and pepper.
Dust your hands with flour then mould the mixture into burger sized patties. Add the remaining oil to the frying pan, place over a medium heat and fry the cakes in batches for about 5 minutes per side, until golden brown.
Add more oil to the pan if needed. If the first cakes have cooled by the time you have fried the last, you can reheat them all in the oven for 5 to 10 minutes, until piping hot.
Variations:
– Replace the parsnips with roasted beetroot or squash for strikingly coloured alternatives.
– Use raw grated apples instead of bacon for a vegetarian option
– Experiment with the greens: try cabbage or kale.
Recipe from riverford.co.uk/recipes
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments