These plump parsnip and potato patties are perfectly paired with succulent pork chops.
- Place parsnip and potato in a large saucepan. Cover with cold water. Cover. Bring to the boil over medium-high heat. Reduce heat to low. Simmer, uncovered, for 20 minutes or until parsnip is tender. Drain. Return to pan. Mash until smooth. Transfer to heatproof bowl. Set aside to cool slightly.
- Meanwhile, spray a large frying pan with oil. Heat over medium-high heat. Season chops with salt and pepper. Cook chops for 5 minutes each side or until cooked to your liking. Transfer to a plate. Cover with foil. Stand for 5 minutes to rest.
- Wash and dry frying pan. Add flour, egg, chives and nutmeg to parsnip mixture. Season with salt and pepper. Stir to combine. Heat oil in pan over medium- high heat. Using lightly floured hands, shape parsnip mixture into 8 equal patties. Cook, in batches, for 1 to 2 minutes each side or until golden and heated through. Transfer to a plate lined with paper towel.
- Divide patties between plates. Top with chops and a dollop of apple sauce. Serve with broccoli.
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Food Storage Container Set
Food Storage Container Set
Cutting Board Set