These Parsnip And Sweet Potato Bites are so delicious and quick to make.
We poach the bites in water first before pan-frying them to make them a bit chewer!
You can eat them in many ways; as a quick snack, put them in a salad, put them in your buddha bowl, or stuff them inside a pitta bread with some hummus and vegetables!
To make the “flax-egg”
Combine a tablespoon of ground flaxseed or linseeds with 3 tablespoons of water, stir to combine and let stand for 5 minutes to thicken. Ground flaxseed emulates eggs’ binding qualities in breads, cakes, muffins, cookies, burgers, and vegan meatballs. It’s the vegan substitute for an egg.
Makes about 15 bites
300g of sweet potatoes
300g of parsnips
60g of plain flour
4 cloves of unpeeled garlic
1 tablespoon of dried mixed herbs
2 tablespoons of flaxseed or linseeds ( see above )
1/2 teaspoon of ground black pepper.
Preheat oven to 200c
Bring a deep pan of water to the boil.
1. Peel and dice the sweet potatoes and parsnips and put them in an oiled baking tray.
Add the herbs, the black pepper, and the garlic cloves and mix, then bake in the oven for about 30 minutes. Or until soft enough to mash.
2. Transfer the sweet potatoes and the parsnips in a mixing bowl and squeeze the garlic cloves out of their peel and add them to the bowl.
3. Using a masher, mash everything is finely as possible. Shape the mixture into balls, and drop them in the boiling water. Once they float on the top, they are ready. Take them out and leave them to dry for a bit, then pan-fry them until golden.
Enjoy these Parsnip And Sweet Potato Bites hot or cold!
Check out some of our other yummy sweet potato recipes:
—>Healthy Sweet Potato Brownies
—>Baked Sweet Potatoes With Crispy Chickpeas and Tahini