Chestnut and Parsnip Croquettes
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.
Ingredients
- 450g of parsnip, cut roughly into small pieces
- 200g peeled chestnuts
- 2 tbsp butter
- 1 garlic clove, crushed
- tbsp chopped fresh coriander
- 1 egg, beaten
- 50g fresh white breadcrumbs
- vegetable oil for frying
- salt and freshly ground black pepper
- sprigs of fresh coriander to garnish
Method
- Place the parsnips in a saucepan with enough water to cover. Bring to the boil, cover and allow to simmer for 20 mins.
- Place the peeled 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.
- 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.
- 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.
- 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.
- Drain the croquettes on sheets of kitchen paper, wiping away any excess oil, and serve at once garnished with sprigs of fresh coriander.
