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)
Method
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 preserve 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 and add salt to taste
Finally, stir in 2tsp St. Dalfour Pineapple & Mango fruit preserve
Serve with the curried patties and enjoy!