‘Tis been a joyous mix of work, simmering anxiety attacks, and economy-branded food round ‘ere of late. The first I can’t avoid, the second I’m trying to manage, and whilst the third is not unpleasant when mitigated by the AnxiousFoodStash and some cooking skills, it’s not left a lot of time and energy for cookery experiments. But I did manage to try a variant on the sweet potato falafels a few posts back, this time with parsnip and carrot. These came out quite well, and will next be seeing daylight as my lunch, crammed into a pitta bread with some own-brand soft cheese and maybe some chopped spring onion…..
Two medium carrots and one medium parsnip, boiled till soft then mashed
White onion, chopped finely
Garlic, chopped finely
Parsley, coriander, cumin, ginger
Decent dash of olive oil
Mix the above, and form into small balls.
Place on a baking tray and drizzle with oil (olive or vegetable).
Bake at 180 degrees until browned.