Parsnip Patties
Crispy fried parsnips are mashed and cooked into savory patties! Cooking parsnips is easy and these Parsnip Pattiestaste so good with the garlic dill sour cream sauce! Serve crisp like mashed potato pancakes!
Equipment
- 1 9-inch frying pan
Ingredients
Sour Cream Dill Sauce:
- 1/2 cup sour cream
- 2 cloves garlic
- 2 Tbsp fresh dill
Parsnip Patties:
- 1 lb parsnips , (peeled and cut into 1-inch chunks)
- 1 Tbsp coconut oil
- 1/2 onion , (diced)
- 2 Tbsp wheat flour , (heaping)
- 1/3 cup milk
- 3 cloves garlic
- 2 Tbsp dill , (chopped)
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1/3 cup Italian bread crumbs
- 1/4 cup olive oil , (for frying)
Instructions
Directions:
- Combine the sour cream dill sauce ingredients and cover and place in the fridge.
- Boil cubed parsnips in 2/3 cup water until tender (10-15 minutes.) Drain and transfer to a bowl. Mash using a hand masher and set aside.
- Meanwhile, saute onion in coconut oil until translucent. Add flour and mix. Stir in the milk to make a thick paste. Add to parsnips.
- Mix together the mashed parsnips, onion roux, 2 Tbsp dill, garlic, salt, and pepper.
- Form into 6 patties and dredge in breadcrumbs.
- Fry in a hot skillet with olive oil over medium-low heat for 3 minutes on each side. Transfer to a plate lined with paper towels.
- Serve warm with the sour cream dill sauce.
Nutrition Facts
Parsnip Patties
Serving Size
1 parsnip patty
Amount per Serving
Calories
245
% Daily Value*
Fat
16
g
25
%
Saturated Fat
5
g
31
%
Trans Fat
0.04
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
7
g
Cholesterol
13
mg
4
%
Sodium
108
mg
5
%
Potassium
365
mg
10
%
Carbohydrates
23
g
8
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
3
g
6
%
Vitamin A
175
IU
4
%
Vitamin C
14
mg
17
%
Calcium
80
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
