KEY POINTS:
Whether you're feeding fickle teenagers or looking for a tasty treat for yourself, throw the calorie counter away and revel in this flavourful dish of fritters.
Serves 4
2-3 parsnips depending on size, peeled and diced
2 potatoes, peeled and diced
2 shallots, finely diced
1 Tbs fresh marjoram
2 eggs
Sea salt
120g taleggio cheese (a soft and creamy Italian cheese available from gourmet food stores)
Butter and olive oil for frying
1. Put the parsnips and potatoes in a pot and cover with water. Bring to a boil and cook until tender, drain and mash.
2. Cook the shallots in a little olive oil for 3 minutes until translucent and add to the parsnip and potato.
3. Finely chop the marjoram and lightly whisk the eggs, add to the mix and season.
4. Cut the cheese into cubes. Form the mixture into fritters in your palm; put a cube of cheese into each one, making sure it is enclosed.
5. Heat butter and olive oil in the pan. You will need about 1 Tbs of each depending on the size of your pan, and when it begins to shimmer, fry the fritters. Let them colour on one side, then turn over.