Written by gilly
This is a recipe from Hugh Fearnley-Whittingstall’s Saturday Guardian section. They are the best thing to eat with sausage and mash, and are quite fabulous.

1 largeish parsnip
2 largeish eating apples
1 egg, beaten
2 tbsps plain flour
salt and pepper

1. Peel the parsnip, take out the tough middle bit. Grate the nice bit of the parsnip (hard work but worth it, trust me.)
2. Core and peel the apples.
3. Mix parsnip and apples together with beaten egg, flour and salt and pepper.
4. Heat oil in a frying pan.
5. Take a handful of the mixture and squash it together to get any extra liquid out.
6. Fry handfuls of mixture - flatten them with a spatula into little flat cakes in the pan. Start with the temp hot but turn it down to brown them slowly and cook all the way thru’.
7. Cook for about 10 minutes or until the underside is brown, then turn them over, cook on the second side until cooked all the way thru’.
8. Enjoy and give thanks for the wisdom of HFW.