Mash Made in Heaven: Rosemary Parsnip-Potato Cakes

Grab this

• 500 g Yukon Gold potatoes, peeled and cut into 2 cm chunks
• 300 g parsnips, peeled and cut into 2 cm chunks
• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 1/3 cup finely sliced green onions
• 2 teaspoons finely chopped fresh rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon fine salt, plus more for the cooking water
• 1/4 teaspoon black pepper
• 1/2 cup panko breadcrumbs
• 3 tablespoons olive oil, divided
• 1/2 cup unsweetened vegan yogurt
• 1 tablespoon fresh lemon juice
• 1 tablespoon chopped fresh dill
• Pinch of fine salt
• 2 cups baby arugula, for serving

Do this

1. Place the potatoes and parsnips in a medium pot, cover with cold water and add a generous pinch of salt. Bring to a boil, then simmer for 12 to 15 minutes, until very tender.
2. While the vegetables cook, stir the ground flaxseed and water together in a small bowl. Let it stand for 5 minutes to thicken.
3. Drain the potatoes and parsnips well, return them to the warm pot and mash until mostly smooth. Let the mixture cool for 5 minutes so it is easier to handle.
4. Stir in the flax mixture, green onions, rosemary, garlic powder, salt, pepper and panko. Divide into eight portions and shape each into a patty about 1.5 cm thick.
5. Heat 1 1/2 tablespoons of the olive oil in a large non-stick skillet over medium heat. Cook four cakes for 4 to 5 minutes per side, until deeply golden. Repeat with the remaining oil and cakes.
6. Mix the vegan yogurt, lemon juice, dill and a pinch of salt in a small bowl.
7. Serve two warm cakes per person with the lemon-dill yogurt and a handful of arugula.