Parsnip and chestnut croquettes recipe

Recipe for parsnip and chestnut croquettes in our easy vegetarian recipes collection.

Recipe ingredients

• 1 pound parsnips, cut roughly into small pieces
• 4 ounces frozen chestnuts
• 2 tablespoons butter
• 1 garlic clove, crushed
• 1 tablespoon chopped fresh coriander
• 1 egg, beaten
• 1 1/2 to 2 ounces fresh white breadcrumbs
• Vegetable oil, for frying
• Salt and freshly ground black pepper
• Sprig of fresh coriander, to garnish

How to make parsnip and chestnut croquettes

• Place the parsnips in a saucepan with enough water to cover.
• Bring to the boil, cover and simmer for 15 to 20 minutes.
• Place the frozen chestnuts in a pan of water, bring to the boil and simmer for 8 to 10 minutes.
• Drain, 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 tablespoon of the mixture at a time and form into small croquettes, about 3 inch 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 to 4 minutes until crisp and golden, turning frequently so they brown evenly.
• Drain the croquettes on sheets 6of kitchen paper, wiping away any excess oil.
• Serve at once, garnished with sprigs of fresh coriander.
• The distinctive sweet nutty taste of chestnuts blends perfectly with the similarly sweet but earthy flavour of parsnips. Fresh chestnuts need to be peeled but frozen chestnuts are easy to use and are nearly as good as fresh for this recipe.

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