Ingredients

The following ingredients have 6 Servings
  • 2 carrots, peeled, cut into 1cm-thick slices
  • 1 parsnip, peeled, cut into 1cm dice
  • 2 handfuls baby spinach
  • 5 Nicola potatoes, peeled, cooked and mashed
  • 1 tbsp seeded mustard
  • 2 tbsp butter
  • 100ml olive oil

Instruction

  • <p>Place the carrots and parsnip in a pot with cold water and bring to the boil. When the vegetables are tender, add the baby spinach.</p> <p>Take off the heat as soon as the spinach has wilted, then pour into a colander. Squeeze the spinach to remove as much water as possible.</p> <p>Add the cooked vegetables and mustard to the mashed potatoes. Roughly chop the spinach and add that. Mix together with your hands, then shape the mixture into six patties. Heat a heavy-based frying pan over a medium heat, then add the butter and oil.</p> <p>When the butter has melted, but before it starts to burn, add the patties and adjust the heat to low-medium.</p> <p>Cook for five minutes or until you have a crispy crust on the cooked side. Be careful flipping them, as the crust can come off if you're not gentle. Cook for a further five minutes. Serve immediately.</p> <p><strong>Tip:</strong> Serve with Frank Camorra's <a href="http://www.goodfood.com.au/good-food/cook/recipe/frank-camorras-barbecued-flank-steak-20140408-36a9w.html?rand=1396925562592">flank steak</a> and <a href="http://www.goodfood.com.au/good-food/cook/recipe/baby-cos-with-buttermilk-dressing-20140408-36ac5.html?rand=1396925646530">baby cos and buttermilk dressing salad</a>.</p>