500g parsnips, peeled and cut into chunks
150g roasted cashews, coarsely ground
100g Parmesan, grated (or any other cheese)
4 tablespoons chopped flatleaf parsley
50 g sun-dried tomatoes in oil, drained and finely chopped
75g fresh white breadcrumbs
2 medium egg yolks
sunflower oil for frying
seasoning


Cook the parsnips in lightly salted boiling water for 5 minutes until just tender. Drain. Return to the pan. Heat gently for 1 minute to drive off any excess moisture. Mash roughly. Set aside to cool for 10 minutes.

Add the cashews, Parmesan, parsley, sun-dried tomatoes, breadcrumbs and egg yolks to the mashed parsnips. Season well and combine thoroughly.

Divide the mixture into eight balls and, using wet hands, shape each into a sausage about 10 cm long.

Heat 1 cm oil in a large non-stick frying pan. Add the sausages and cook for 5-6 minutes, turning occasionally, until golden.

Taken from BBC Vegetarian Good Food Magazine, October 1999.
(No longer published).