Parsnip and potato farl (potato pancakes/scones)
A slight twist on a Scottish/Irish breakfast staple, potato pancakes. Easy and delicious(plus great for leftovers!)
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 2 -4
- 10 oz potatoes 280g
- 5 oz parsnips 150g
- 1 3/4 oz unsalted butter 50g (divided)
- 1/2 cup all purpose flour 70g plain flour
- 1/2 tsp baking powder
- salt and pepper
Peel the potatoes and parsnips, cut into similar-size pieces and boil for around 10-15mins until tender to the knifepoint.
Drain the potatoes and parsnips and return to the pan. Roughly chop around half the butter (or a little more) and add to the pan, melting it in the residual heat of the pan and the vegetables.
Mash the vegetables with the butter (if you have a ricer, all the better, but it doesn't need to be a puree). You can leave to cool a bit more at this point if still very hot.
Add the flour, baking powder and a little salt and pepper to taste. Mix well - it should come away from the pan into a ball. If it's too wet, add a little more flour. If it won't come together, add a little milk.
Remove the mixture to a floured surface, press flat into a circle around 1/3in/1cm thick and cut into four (or divide and make eight, if you prefer thin).
Heat the remaining butter in a skillet/frying pan over a medium heat and cook around 3minutes on each side until golden then serve.
Calories: 428kcal | Carbohydrates: 54g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 53mg | Sodium: 25mg | Potassium: 1010mg | Fiber: 7g | Sugar: 3g | Vitamin A: 12.4% | Vitamin C: 34.2% | Calcium: 12.8% | Iron: 36.5%