Makes 10-12

• 450g parsnips, peeled and chopped
• 115g canned chestnuts
• 25g butter
• 1 garlic clove, crushed
• 1 tbsp fresh chopped coriander
• 1 egg, beaten
• 50g breadcrumbs
• Vegetable oil for frying.

1.  In a saucepan, gently boil the parsnips for about 20 mins until tender. Put in a large bowl.
2. Drain chestnuts, place in the pan and boil gently for 5 mins. Add to the parsnips and mash well.
3. In the saucepan, melt the butter and cook the garlic for 30 secs and then mix into the mash.
4. Put egg in one bowl and the breadcrumbs in another. Take a small amount of mash at a time, form into croquettes and dip first in the egg, then coat in the breadcrumbs and set on a plate.
5. Heat some oil in a frying pan and fry the croquettes, turning every couple of minutes so they brown evenly.

If you don’t like chestnuts, these work perfectly well with just parsnips.

 They make a refreshing change from roast parsnips.