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
2 tblsps polenta, (could substitute with breadcrumbs)
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, polenta 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.
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