Toddler – Parsnip, shallot & potato cakes


450g/ 1lb parsnips, peeled and cut into chunks
450g/ 1lb potatoes, peeled and cut into chunks
4 tbsp rapeseed oil
4 shallots, peeled and cut into thin wedges
3 tbsps chopped sage or parsley
1 tsp butter



Cook the potatoes and parsnips in a pan of boiling water for 15 minutes until tender.

Drain and mash until smooth. Heat 2 tbsps oil in a pan, fry shallots for 5 minutes until soft, add to mashed mixture with sage or parsley and mix well.

Shape into 8 rounds pressing together firmly.

Heat remaining oil and butter in the pan.

Fry rounds for 1-2 minutes each side until golden.