Ingredients

• 400g potatoes, chopped
• 250g parsnips, chopped
• 25g unsalted butter
• 25g Parmesan, freshly grated
• 15g fresh root ginger, finely grated
•   plain flour, for coating
•   salt and freshly ground black pepper
• 2-3 tbsp groundnut oil

Method

1. Cook the potatoes and parsnips in boiling salted water until softened. Drain, then mash with the butter, Parmesan and ginger. Add salt and pepper to taste. Leave to cool.
2. Shape the mash into 12 small balls. Coat in the flour, then flatten into rounds.
3. Heat the oil in a frying pan, and cook the cakes for 4-5 minutes on each side until golden and crisp. Drain on kitchen paper; serve hot.

Notes