• 1½ lb (675 g) parsnips
• 3 oz (85 g)  butter
• 2 tablespoons double cream
• Salt and black pepper
• ¼ teaspoon ground nutmeg (if liked)
• 1 egg
• 2 oz (56 g) dried breadcrumbs
• Vegetable oil for deep-frying

Method:

1. Peel and cut the parsnips into 1 in (2.5 cm) pieces. Put into a pan and cover with cold water. Add salt, cover the pan, bring to the boil and then simmer for about 15 minutes until tender. Drain throroughly.
2. Melt the butter in a saucepan and then add the  parsnips and cream.  Season with salt, pepper and nutmeg (if used) and mash well.
3. Allow to cool and then stir in the egg.
4. Form the mixture using your hands into small balls and then roll them in the breadcrumbs.
5. Heat the oil in a deep pan or deep fat fryer to 200°C/400°F. If a frying basket is being used, place as many balls as will fit without touching. Lower the basket carefully and fry for 2-3 minutes until golden brown.
6. Repeat with more batches of the balls until they are all cooked.
7. Serve hot.

Serves 4.