Parsnip and Butterbean Sausages.
Serves 1
14oz/397g parsnips, chopped
salt & pepper
4oz/113g canned butterbeans, drained
1tsp mustard powder
3 spring onions, sliced
1tsp freshly chopped rosemary
1 egg, beaten
Fry light
1. Boil the parsnips in salted water for 8 - 10 minutes until soft. Drain well, place in a bowl with the butterbeans and mustard powder and mash. Leave to cool.
2. Add the spring onions, rosemary and egg. Season well and mix together.
3. Shape the mixture into 3 sausages and fry in Fry light for 10 - 12 minutes until firm and golden.