Parsnip and coriander cakes

These little cakes are packed with flavours and can be served as entrées with a small salad or as accompaniments to chicken or fish.

Instructions

Place the parsnips in a pan of boiling water and simmer for 10 minutes until tender, drain and then mash.

Fry garlic and spices in a frying pan for 2-3 minutes, add the leek and fry until soft.

Add the leek mixture and fresh coriander to the parsnips and mix well, season and add lemon juice.

Allow the mixture to cool and then round into patties using floured hands.

Heat spray oil in a non-stick frying pan and fry patties for 4-5 minutes on each side until nicely browned.

Serve with a yoghurt dip.