• Prep Time
    20 minutes
  • Cook Time
    15 minutes
  • Difficulty
  • Serves
  • Author
    Jo's Kitchen


Vegan Spicy Parsnip Patties with Fruity Vegannaise

These spicy vegan patties make a perfect side dish for a curry, or serve as canapés or just as a nourishing snack on a chilly day. Try our vegan take on fruity mayonnaise, made extra special with a spoon of St. Dalfour.

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600g parsnips cut into chunks

2 small courgettes, grated and squeezed dry

1 tbsp coconut oil

1-2 leeks thinly sliced

1 clove garlic, crushed

1tsp cumin

1tsp ground coriander

½ tsp turmeric

1tsp paprika

fresh coriander, small handful chopped

flour for shaping

vegetable oil for frying

3 tsp St. Dalfour Mango & Pineapple spread

fruity vegannaise to serve (see below)


Cook parsnips in a pan of boiling water until soft, then mash in a bowl

Whilst they are cooking, heat coconut oil in a pan, add garlic and spices and cook for a minute

Add the leek and courgette and fry until softened

Stir the leek & courgette mixture into the mashed parsnip. Season well and add a tsp of St. Dalfour Pineapple & Mango fruit spread and a handful of chopped coriander. If the mixture is too wet, add a little flour or some breadcrumbs.

Once the mixture is cool enough to handle, shape into patties and fry in hot oil until golden brown

Serve with home-made fruity vegannaise – Blend 125ml unsweetened soya milk and 2tsp apple cider vinegar, then gradually add 250 ml sunflower oil. Add salt to taste. Stir in 2tsp St. Dalfour Pineapple & Mango fruit spread. Serve with the curried patties and enjoy.