Heady, hearty curried parsnip cakes

    Kayla b.p. II 

  • 5 small parsnips
  • 1 cup unbleached white flour
  • 5 Tbsp ground flax seed
  • 1/3 cup olive oil + 2 Tbsp to grease the frying pan
  • 3 pods cardamom
  • 1 clove
  • 2 tsp coriander seeds
  • 2 tsp curry powder
  • 1 tsp cumin powder
  • 1 tsp sea salt
  • freshly ground pepper

Wash and scrub the parsnips well. If the skin is clean enough, leave them unpeeled. Otherwise, peel and grate them into a bowl.

In a small bowl, add enough warm water to the ground flax seed to create an egg-like consistency. Mix it thoroughly with the grated parsnips, and then add the flour and olive oil.

Grind the cardamom pods, clove and coriander seeds together in a coffee grinder or with a mortar and pestle. Along with the other spices, add them to the parsnip mixture. Form small patties (approx 1″ thick) with the mixture, and add a small amount of water if necessary.

Heat the olive oil on medium-high, and fry each patty for approx 3-4 minutes, or until browned, on each side. Serve hot with gingery kabocha-stewed quinoa and garnish with chili-sugared squash seeds.

Suggested musical accompaniment: “Cats and Dogs,” – The Head and the Heart.

parsnip cakes

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