Ingredients   

5 large parsnips, peeled & grated
2 eggs
3 tablespoons flour
¼ teaspoon ground cumin
2 tablespoons fresh coriander, chopped
2 tablespoons olive oil

Method   

Place the parsnips in a clean tea towel and squeeze out any excess liquid

In a large bowl mix the parsnips, eggs, flour and cumin. Add the coriander and mix through

Heat a non-stick fry pan and add the olive oil

Add small handfuls of the mixture to the pan and flatten. Cook for 3-6 minutes on each side until golden and cooked through

Best served warm with sour cream or plain yoghurt