Vickys Spicy Parsnip Bubble & Squeak (Leftovers-Friendly!)

Ingredients

• 400 grams parsnips
• chopped
• 1 tsp turmeric
• 150 grams brussel sprouts
• sliced
• 100 grams frozen peas
• 1 tbsp lemon juice
• 50 grams sunflower spread (Vitalite) / butter
• 1/2 tsp cumin seeds
• 1/2 tbsp garam masala / ras-el-hanout
• 1 small handful of fresh coriander / cilantro
• finely chopped
• 1 mild red chilli
• deseeded and finely chopped

Instructions

1. If using leftovers, go straight to step 5!
2. Put the parsnips and turmeric into a saucepan and cover with cold water
3. Bring to the boil for 10 minutes then add in the brussel sprouts and boil for 3 more minutes
4. Add the peas and boil a further 1 minute, then drain the water out of the pan
5. Mash everything together with the lemon juice, spices, coriander, chilli and half of the butter
6. Melt the rest of the butter in a frying pan over a medium heat
7. Make a patty out of the parsnip mixture in the middle of the frying pan and flatten down.
8. You can also make 8 individual patties and fry them that way.
9. They're easier to turn
10. Fry for 3 - 4 minutes until browned and crispy on the bottom then turn carefully and fry the other side.
11. The easiest way is to flip it over onto a plate like you would with an omelette
12. Slice into 8 wedges (2 per person), garnish with some extra chopped coriander / cilantro and serve with your leftover roast or have as a vegan main, delicious either way.
13. Goes great with cranberry sauce!