Directions:
- Peel and chop the potatoes and parsnips.
- Place in a pan, just cover with cold water and bring to the boil. Cook, covered, for 10 minutes until almost tender, then add the cabbage and cook for a further 5 minutes.
- Drain thoroughly and mash.
- Heat 1 tbsp oil and half the butter in a frying pan and cook the onion and mushroom until the onion is tender and the mushrooms browned.
- Add to the potato mixture with the beaten egg and season to taste. Leave until cool enough to handle.
- Shape the mixture into 8 cakes and dust with flour. Heat half the remaining oil and butter and fry 4 cakes for 2-3 minutes on each side until golden, turn and cook for 2-3 minutes on the other side.
- Cook the remaining batch.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 188.82 Kcal (791 kJ) | ||
| Calories from fat | 154.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.19g | 26% | |
|---|---|---|---|
| Cholesterol | 61.74mg | 21% | |
| Sodium | 31.44mg | 1% | |
| Potassium | 257mg | 5% | |
| Total Carbs | 6.96g | 2% | |
| Sugars | 3.44g | 14% | |
| Dietary Fiber | 2.57g | 10% | |
| Protein | 3.5g | 7% | |
| Vitamin C | 23.6mg | 39% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.6mg | 3% | |
| Calcium | 38.7mg | 4% | |
| Amount Per 100 g | |||
| Calories | 129.39 Kcal (542 kJ) | ||
| Calories from fat | 106.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.78g | 26% | |
|---|---|---|---|
| Cholesterol | 42.31mg | 21% | |
| Sodium | 21.54mg | 1% | |
| Potassium | 176.11mg | 5% | |
| Total Carbs | 4.77g | 2% | |
| Sugars | 2.36g | 14% | |
| Dietary Fiber | 1.76g | 10% | |
| Protein | 2.4g | 7% | |
| Vitamin C | 16.1mg | 39% | |
| Iron | 0.4mg | 3% | |
| Calcium | 26.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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