Parsnip Patties Recipe - Allrecipes.com
  • READY IN 45 mins

Parsnip Patties

Recipe by  

"A great accompaniment to a turkey dinner-you can also use turnip instead of parsnips."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  1. Place parsnips in a large pot, and fill with enough water to cover. Bring to a boil, and cook until parsnips are tender, about 10 minutes. Drain parsnips and mash with a potato masher. Set aside.
  2. Melt butter in a saucepan over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes. Whisk in the flour, and stir until the mixture becomes paste-like, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture forms a thick sauce, about 10 minutes.
  3. Combine the sauce, the mashed parsnips, and the bread crumbs. Season the mixture to taste with salt and pepper; form mixture into patties.
  4. Heat oil in a large, deep skillet to 350 degrees F (175 degrees C). Fry patties, turning once, until browned on both sides, about 5 minutes per side. Drain on paper towels; serve hot.
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Footnotes

  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
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Reviews More Reviews

Sep 22, 2009

I'm afraid to look at the nutritional information... I think you undo all the benefits of eating parsnips by deep-frying them in oil... Still, these were heavenly!!!

 
Oct 08, 2009

I think that the recipe is a bit high in fat, but then again many recipes are that, and its not the fat that is the worry, its the trans fats! Having said that, you could bake, or griddle fry these instead of deep frying. The value is using an under-appreciated vegetable, that most people turn up their noses at. The nutritional information wasn't that bad for the recipe, and was only 1.5 grams higher in fat than the Moroccan Vegetable Soup( with parsnips) and .6 grams higher in total carbs than the same soup. For me its the carbs that make or brake a recipe, being diabetic.

 
Feb 27, 2012

The flavor is okay, but the texture was awful - just a soggy mess, with a crispy outer layer. On the second batch I tried adding more flour and bread crumbs, but still the same. And that was frying them for 20 minutes or so. Not gonna make these again. :-\

 
Mar 06, 2013

Very tasty. My only wish is that the poster of this recipe would have specified a NON-stick skillet is required in order to flip these patties. I switched skillets half way through and the difference was like night and day. Also, these patties, even when done, are a bit on the soft side when hot and you'll need to be careful when flipping and removing them from the skillet. They do stiffen up as they cool, however.

 

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Nutrition

  • Calories
  • 167 kcal
  • 8%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 10 mg
  • 3%
  • Fat
  • 9.5 g
  • 15%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 2.9 g
  • 6%
  • Sodium
  • 137 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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