Parsnip and Cumin Fritters

Top and tail the parsnips, roughly scrape them, and cut the bottom (thin) part into two lengthwise and the top part into quarters lengthwise. Simmer in a saucepan in boiling water for five minutes or so until barely tender, take out and drain and then re-add to the saucepan.

Add a tablespoonful of butter to the parsnips and roughly mash with a potato masher. Stir in a tablespoonful of cream and the cumin and stir in with a fork. Season with salt and more cumin if required and put to one side to cool a bit.

Take small handfuls of the parsnip mixture, pat into a hamburger shape, roll through some flour and put to one side. Brown the fritters on both sides in a little olive oil over a medium heat. You can put the fritters into a warm oven to keep until ready if need be. Then serve  Zoom  .