- 1 1/4 pounds [567 g] parsnips, peeled and finely chopped
- 4 tablespoons [60 mL] water
- 1 onion, finely chopped
- 3 tablespoons [45 g] butter or margarine
- 3 tablespoons [26.25 g] all-purpose flour
- 1 1/2 teaspoons [7.5 mL] dried mixed fine herbs
- 3/4 teaspoon [3.75 mL] dried mint
- Finely grated rind of 1/2 a lemon
- 1 teaspoon [5 mL] lemon juice
- 1 egg yolk
- 2 tablespoons [30 mL] sunflower seeds
- 2 small hard-boiled eggs, chopped
- Salt and pepper, to taste
- Flour
- 1 beaten egg
- 3 ounces [85 g] freshly made whole wheat breadcrumbs
- Oil for deep-frying
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- Microwave together parsnips and water, covered, fo 7 to 8 minutes on 'MAXIMUM', stirring twice.
- Drain parsnips onto paper toweling; puree into a blender and set aside.
- Into a 6 1/2-cup [1.625-L] bowl, just brown onion in butter or margarine, covered, for 4 to 5 minutes, on 'MAXIMUM', stirring at half-time.
- Stir in flour, fine herbs, mint and lemon rind; microwave for 1 minute on 'MAXIMUM', until boiling.
- Mix in pureed parsnip and lemon juice; microwave for 5 to 6 minutes on 'MAXIMUM', until thick.
- Leave to cool down; then mix in egg yolk, sunflower seeds, chopped hard-boiled eggs, salt and pepper.
- Arrange onto a large plate, cover tightly and refrigerate for 1 to 2 hours.
- Flour your hands and shape mixture into 16 rolls.
- Dip rolls in beaten egg; coat rolls with breadcrumbs.
- Arrange rolls onto wax paper; refrigerate for 30 minutes.
- Preheat oil into a deep-fryer.
- Slowly dip 8 rolls into hot oil; deep-fry rolls for 3 1/2 to 4 minutes.
- Wipe-dry rolls with paper toweling; reserve hot.
- Deep-fry remaining rolls; wipe dry rolls.
- Serve, hot.
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