ingredients
makes 24
2 parsnips, chopped
1 cup dry breadcrumbs
6 1/2 ounce piece cooked corned beef, finely chopped
1 egg yolk
1/4 small onion, finely chopped
3/4 cup fresh mint leaves, finely chopped
1 tablespoon lemon juice
3 teaspoons wholegrain mustard
2 tablespoons All purpose flour
1 egg
1 tablespoon milk
1/4 cup olive oil
1/2 cup spicy tomato chutney
24 small fresh mint leaves, to garnish
method
1. Cook the parsnip in a large pan of boiling water for 10 minutes, or until tender. Drain and mash until smooth. Set aside to cool.
2. Mix the parsnip with 1/3 cup of the breadcrumbs, the corned beef, egg yolk, onion, mint, lemon juice, mustard and salt and freshly ground black pepper.
3. Shape into 24 patties, pressing firmly together. Dust with flour and shake off any excess. Dip into the combined egg and milk, then coat in the remaining breadcrumbs.
4. Heat the oil in a large skillet over medium-low heat and cook the patties in batches for 2 - 3 minutes each side, or until golden brown and heated through. Drain on crumpled paper towels. Spoon 1 teaspoon of tomato chutney onto each patty and top with a mint leaf. Serve immediately.
more information
The patties can be prepared a day ahead. Keep covered in the refrigerator until ready to cook.
