This makes a great vegetarian main in its own right - just serve it with something like chilli jam. You can play around with the quantities, for example I don't take the seeds out of the chilli because I like the 'kick'. Equally you could add more garam masala etc.
800g/1lb 12ozs parsnips, peeled and cut into chunks; 1 tsp turmeric; 300g/10 ozs Brussel sprouts or 1/2 Savoy cabbage, finely shredded; Large handful frozen peas; Juice 1/2 lemon; 50g/2 ozs butter; 2 tablespoons olive oil; 1 teaspoon cumin seeds ;1 teaspoon garam masala; 1 bunch coriander; chopped (reserve a couple of sprigs to decorate); 1 red chilli, deseeded and chopped.
What to do
Cook the parsnips with the turmeric and a little salt for about 12 minutes until they are well cooked.
2. While the parsnips are cooking, blanch the sprouts or cabbage in another pan of boiling water for 3 minutes until just tender. Add peas for last minute, then drain well.
3. Drain parsnips, then roughly mash with the lemon juice and half the butter.
4. Add all remaining ingredients (except remaining butter) and season with salt.
5. Heat the remaining butter and olive oil in a non stick pan (not too hot a heat) andpress the parsnip mixture into the pan. Cook until crisp and then using a large lid, slide the 'cake' on to the lid and flip the uncooked side back into the pan. Don't worry if it breaks up - you can pretty up on the serving plate!
6. When you are happy with the 'crispness', serve on a warmed plate. Tidy up the shape if necessary and place reserved coriander on top. Enjoy!