This is a classic English dish that was given to me by one of my customers who said they always had the croquettes as an accompaniment to Christmas dinner.
1. Place the parsnips in a saucepan with enough water to cover. Bring to the boil, cover and allow to simmer for 20 mins.
2. Place the frozen chestnuts in a pan of water, bring to the boil and simmer for 20 mins. Drain well and place in a bowl and mash roughly into a pulp.
3. Melt the butter in a saucepan and cook the garlic for 30 seconds. Drain the parsnips and mash with the garlic butter. Stir in the chestnuts and coriander. Season with salt and pepper.
4. Take about 1 tbsp of the mixture at a time and form into small croquettes, about 7cm long. Dip each croquette into the beaten egg and then roll in the breadcrumbs.
5. Heat a little oil in a frying pan and fry each of the croquettes for 3-4 mins until crisp and golden brown, turning frequently so they brown evenly.
6. Drain the croquettes on sheets of kitchen paper, wiping away any excess oil, and serve at once garnished with sprigs of fresh coriander.