1 large parsnip, chopped
1 pound English spinach leaves
1/2 pound chicken mince
4 scallions, thinly sliced
1 egg yolk
1/2 cup dry breadcrumbs
1 tablespoon lemon juice
2 teaspoons chopped fresh thyme
2 tablespoons polenta
1/4 cup light olive oil
1/2 cup light sour cream
1/2 cup creamy blue cheese
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. Trim the spinach, rinse and add to a pan of boiling 'water. Boil for 1 minute, drain and rinse under cold water; drain thoroughly. Squeeze the spinach with your hands to remove as much liquid as possible; chop finely.
3. In a bowl, mix the parsnip, spinach, chicken, scallion, egg yolk, breadcrumbs, lemon juice, thyme and salt and pepper. Shape into 24 patties, pressing firmly together. Dust with polenta and shake off any excess.
4. Remove the tough green portion of the leek and trim the base. Cut the leek widthways into 2 1/2 inch lengths, then cut lengthways into thin strips. Heat the oil in a large skillet over medium-high heat and cook the leek until golden brown; drain on crumpled paper towels. Add the patties to the pan and cook, in batches, for 3—4 minutes each side, or until golden and heated through. Drain on crumpled paper towels.
5. Meanwhile, combine the sour cream and blue cheese in a small bowl and season with salt and pepper. To assemble, spoon 1 teaspoon of blue cheese mixture on top of each patty and top with crispy leek. Serve immediately.
The patties can be made a day ahead and covered in the refrigerator until ready to cook, or frozen for up to 2 months. Crispy leek is best made close to serving.