Brrr… Try Shreddies with hot milk
Parsnip Balls

Parsnip Balls

Preparation time
30 min.
Cooking time
20 min.
Cooling time
0 min.
Skill level
Intermediate
Servings
18
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Ingredients

  • 3 Shredded Wheat biscuits, crushed
  • 450 grams Parsnips
  • 30g melted unsalted butter
  • 30g semi-skimmed milk
  • 1 egg
  • pinch of salt
  • pinch of pepper
  • 2 tbsp oil for cooking
  • 40g sweet chilli sauce, to serve (optional)

Preparation

1.
Prepare Parsnips
15min

Peel the parsnips and chop into bitesize chunks. Boil until soft, drain and leave to cool.

2.
Mix Ingredients
5min

Add the melted butter, milk, egg, seasoning and one crushed Shredded Wheat to the mashed parsnip and mix well.

3.
Coat Parsnip Balls
10min

Crush the remaining two Shredded Wheat onto a plate. Roll the mashed parsnip mix into 18 small balls and then roll in the crushed Shredded Wheat until fully coated.

4.
Fry the Balls
5min

Heat the oil in a frying pan over a medium heat and fry the balls until golden all over.

5.
Drain the Balls
1min

Remove the balls from the frying pan onto some kitchen paper for 1 minute before eating.

6.
Air Frying the Balls
15min

Try them in the air fryer! Put the rolled balls into a dish that fits in the air fryer (you may need to do in batches), drizzle with 1 tbsp of oil and cook at 200° for 15 minutes, shaking halfway through.