Parsnip and white bean aruk

Oil, for frying

2 leeks, white and pale green parts only, finely sliced

1 tsp sugar

1 medium parsnip, peeled and chopped into small chunks

2 medium Yukon, gold potatoes, peeled and chopped into 2 inch chunks

2 large eggs

1 Tbsp paprika

1 Tbsp turmeric

1 Tbsp kosher salt

1 tsp ground black pepper

1 Tbsp granulated garlic powder

3 Tbsp potato starch or flour

115 oz can organic Great Northern beans, washed and drained

1 small bunch Italian parsley, finely chopped

Carrot pieces, for frying

In a medium frypan, warm oil over medium heat, then add the leek.

Lower heat, add the sugar and stir.

Sauté for about 7 to 10 minutes, until golden brown. Set aside.

In a medium pot, boil parsnip and potato in salted water for about 7 to 10 minutes, until fork tender

Drain the parsnip and potato and place in a large bowl and roughly mash. Set aside to cool for 10 minutes.

Add the eggs, paprika, turmeric, salt and pepper, garlic powder, potato starch, fried leek, beans and parsley.

Mix well to combine thoroughly.

Allow mixture to cool in the refrigerator for about half an hour.

Coat the bottom of a large frying pan with oil and warm over medium high heat, then add a couple of carrot pieces. When oil begins to sizzle, form 3 inch round flat patties and carefully drop into the oil.

Fry until patties are golden brown, then flip. Remove fried patties from the pan and allow to drain on a wire rack.

Serve hot.

Note:

Patties can be stored in an airtight container in the refrigerator for up to 5 days.

Reheat in an oven warmed to 350°F.