Serves: 4

800g parsnips, peeled and cut into chunks
50g butter
1 clove garlic, crushed
1 tsp Ground Garam Masala
1 tsp Ground Cumin
1 tsp Turmeric
1 small leek, thinly sliced
A handful of fresh coriander, chopped
Flour for shaping
Vegetable oil for frying
Salt and freshly ground black pepper

Place the parsnips in a medium pan of boiling water and simmer for 10
minutes, until tender.

Meanwhile, melt the butter in a frying pan and add the garlic and spices.
Cook gently for 2-3 minutes. Stir in the leek and cook for 2-3 minutes until

Drain the parsnips, thoroughly, then mash. Stir in the leek mixture into the
parsnips. Season to your taste, stir in the fresh coriander and mix well.
Allow the mixture to cool slightly. Using lightly floured hands, shape into 12

Heat a little oil in a large frying pan, then cook in batches for 3-4 minutes
each side until golden brown. Drain on a piece of kitchen paper and serve

Recipe by Francine Russell, Working with Food As a Tool for Positive Change 0117 914 0749. See Francine on her cake stall at the Slow Food Market.