Has anyone ever asked “Can we have parsnips for dinner tonight”? No? I didn’t think so. Just not a question you hear a lot, right? I certainly don’t. In fact, parsnip is one of those vegetable that I sneak in, unbeknownst to the consumer, and these Carrot and Parsnip Patties are an excellent example of that. They are so good that even one who isn’t crazy about parsnip loves them.
Carrot and parsnip is a classic combination and in these patties that combination is complemented with a touch of curry powder and roasted garlic, then served with a spicy yogurt sauce. As patties, the carrots and parsnips don’t get overcooked, thus retaining some of their crunchiness. Also, the parsnips retain some of their spiciness, one of the flavor characteristics that I love with parsnips. When you bite into one of these carrot and parsnip patties you’ll experience a slightly crunchy, sweet, nutty and spicy bite with a just a hint of curry.
Serve as a light meal or a side dish. Make them a little smaller and serve as an appetizer. Your family and guests will love them and so will you!
Carrot and Parsnip Patties with a Spicy Yogurt Sauce
Healthy vegetable patties of grated carrot and parsnip with a hint of curry and served with a smoky and spicy yogurt sauce. Serve as a side, a meal, or starter.
“*” See Kitchen Notes for more information or links to special ingredients.
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- 2 cups grated carrot (~3 medium carrots)
- 2 cups grated parsnip (~1 large parsnip)
- ½ cup onion, diced
- 2 Tbsp. parsley, chopped
- 3 large roasted garlic cloves* or 1 large raw garlic, smashed and minced
- ¼ tsp. salt
- ½ tsp. curry powder
- 2 large eggs or 3 small eggs
- 1 Tbsp. ground flax*
- 3 Tbsp. whole wheat pastry flour*
- ½ cup plain Greek yogurt*
- 1 Tbsp. Dijon mustard
- ¼ tsp. chipotle powder
- ¼ tsp. New Mexico red chile powder*
- juice from half a lemon
Preheat a large heavy-duty skillet or griddle over medium heat.
- In a large bowl, combine the grated carrot, parsnip, onion, parsley, roasted garlic and seasoning. Stir to combine and distribute ingredients.
- Sprinkle the flax meal and flour over the vegetable mixture. Using a fork, toss to coat the vegetables with the flours.
- In a small bowl, whisk the eggs.
- Add the whisked eggs to the vegetables and stir well to combine and incorporate all ingredients. Mixture should be moist and start to stick together.
Spray the hot griddle with oil or spread a little oil or butter onto the griddle. Reduce the heat to medium low.
- Pack some of the vegetable mixture in a 1/3 cup measuring cup and dump onto the hot griddle. Gently flatten just a bit with a spatula. Continue with the rest of the batter. You should get 7 – 8 fritters.
Cook the patties until the griddle side is crispy and brown, about 4 – 5 minutes. Flip and cook the other sides of the patties until crispy brown.
While the patties are cooking, whisk together the ingredients for the spicy yogurt sauce.
Serve the hot patties with the sauce.
Garlic – If you don’t have roasted garlic, you could make a small batch on the stovetop or use raw garlic; however, we do prefer using the roasted garlic rather than raw.
Flax – Flax is a great anti-inflammatory so I try to sneak it in where I can, but if you don’t have any flax meal or flax seeds that you can grind, then you can substitute with bran or finely chopped sunflower or pumpkin seeds. And if you don’t have any of those, use an additional tablespoon of flour.
Flour – Since the flour is being used as a binder for the vegetables, you really can use any flour you choose, including gluten-free flours.
Greek Yogurt – Any plain yogurt or sour cream can be used as a substitute for Greek yogurt.
Chile Powder – Any red chile powder can be used, just be aware of the heat. Also, be used that it’s pure red chile powder and not a chili powder blend.
If you like these carrot and parsnip patties, here are some other parsnip dishes that you’ll love:
- Parsnip and Blue Cheese Mousse with Tomato Coulis by Food and Style
- Roasted Carrots and Parsnips with Herbs by Kitchen Riffs
- Roasted Vegetables with Mexican Chorizo
Love it even grilled. Discovered this option only few months ago…….
These look terrific! Can’t wait to give them a try!!
Can you freeze any leftover patties?
I’ve never tried freezing them, but I don’t see why not. I would wrap them individually in plastic wrap and them put them in a freezer bag. When you thaw them, let them thaw completely before heating and don’t put in the microwave. Even the little bit of flour use could make them tough. Hope this helps. Thanks for asking!
That spicy yogurt sauce would be good slathered on anything. Even parsnips. Just kidding. I don’t know why they’re so maligned.
Thanks Rachidi! I agree bout the yogurt sauce. 🙂
That looks absolutely inviting
Thank you Suhaina!
Such a nice starter!
Definitely! Thanks!
These look delicious!! I’m a big parsnip fan and this is a fun way to enjoy them!
Thanks Amy!
Thanks for the good giggle this morning MJ! No the boys have never asked can we have parsnips tonight. If they did, or even if they did not, we would be making this delicious side dish. A pop of curry powder for good measure and they would never need to know there was anything except carrots in this spicy side dish. Crunchy and delicious with that killer good sauce. Home run!
You are most welcome Bobbi! Serving parsnip in this house has become somewhat comical. Bobby isn’t crazy about them, but I keep sneaking them in and he loves it. It’s pretty funny. The curry powder does add just a little kick in spice and flavor. It’s quite nice. Hope you’ve had a wonderful weekend.
haha, love your opener — parsnips for dinner tonight Dear? Why yes, how did you know… These are gorgeous MJ! The perfect incarnation of spring too. I must give them a go. Good to know about the function of the flour here, I will use tapioca my favorite binder, thickener, glosser :d (a small bag lasts me six months, it’s the best!). These lovelies will make my next round of pinning pleasure 😀 beautiful work.
Thanks Kelly! Yes, parsnip is never a request. 🙂 Tapioca flour…hum…I need to test that out. I remember seeing it in some of your recipes, but have never bought it. Would make a great GF alternative. Hope you’re having a wonderful weekend.
I was so distracted by the chipotle yogurt sauce I have almost forgotten the title and ingredients of these patties 😉
Seriously, they look crisp and fresh and delicious! I stopped eating mushy vegetables (except for potatoes) many years ago and discovered how much I love those I didn’t care for before, so I’m sure I’d love your patties (and the chipotle sauce!!!!).
Thanks Darlin!! I know… the chipotle sauce is quite distracting. The recipe actually makes more than is needed for 8 patties, so Bobby and I end of taking a spoon and finishing off the sauce. 🙂
I love parsnip, but have a little difficulty convincing my family that it’s a good thing, so I will have to try to make these patties! the chipotle in the yogurt sauce is an excellent idea!
Thanks Lisa! My husband isn’t a fan of parsnips either, but he loves these patties.
That spicy yogurt sauce would be good slathered on anything. Even parsnips. Just kidding. I don’t know why they’re so maligned.
Totally agree! Not much of a parsnip lover as we? 🙂 Thanks Debra!
I actually REALLY LIKE parsnips lol but I do forget to buy them. Never tried them like this so adding it to my list of recipes to do!
I’m with you. I really like parsnip as well, but my husband is one that can take them or leave them. However, he does love these patties. Thanks Evelyne!
What a flavorful way to enjoy root veggies! While we wait for spring to unfold I’ll gladly serve these Carrot and Parsnip Patties.
Thanks Deb! Hope you enjoy and yes, anxiously waiting for Spring! 🙂
I don’t believe I’ve EVER had a request for parsnips for dinner – 🙂 But I do use them often in soups. I’ve never thought about them in any other kinds of recipes – these patties look beautiful. Hello Spring. And of course, you know I’m loving these with that chile powder. Thanks for a great recipe MJ.
Yeh, me neither. 🙂 In fact, Bobby isn’t really a fan of parsnip, but he loves these patties. Thanks Lea Ann!
I use parsnips only when preparing beef broth but this is an example of using it to make a change in our menu. Love the possibility of having it for office lunch, appetizer, side …… Thank you MJ !
Parsnips in beef broth – that’s a new one for me. I’ll have to remember that. Thanks!
I WANT and NEED these in my life, MJ. These look so crisp and yummy!
Thanks so much Angie! Well, you should have them in your life. 🙂 They are yummy and make great leftovers.
These look and sound really really good. I like parsnips. Can you substitute anything for the flax?
Thanks Nadalyn! Yes, there are lots of things you can substitute for the flax. Thanks for the question! I’ve added some substitutes to the Kitchen Notes. Check them out and let me know if it helps.
Carrots and parsnips play so well together, don’t they? It’s a combo of flavors I really love. I roast the two together often, but have never thought to pair them in a patty. Great idea! And I love that yogurt sauce — who can resist chipotle? 🙂 Really nice — thanks.
Thanks John! I know you like the combination because I remembered your roasted carrots and parsnips from a while back. Great recipe. And yes, who doesn’t love chipotle! 🙂