Sage & Chestnut Patties with Parsnip Bacon

Parsnip-Bacon

We’ve been having a pretty relaxing few days, even cooking two Christmas dinners we’ve managed to stay calm (apart from when Mum poured cashew cheese over the Christmas pudding instead of cashew cream!). Whilst we’ve been enjoying lots of delicious festive food like these cheese and crackers, these brussels and this Christmas cake, we haven’t really been over indulging.

Veronica is still struggling with her Candida and is trying to stay as sugar-free as she can manage over the festive period. She’s also started her marathon training. I on the other hand have been out of action with a bad knee for weeks and have only just started being able to do yoga again. I’m itching to get back on my bike and am gutted not to be able to go out running with Veronica whilst I’m back home. So I’ve been trying not to over indulge so I don’t make myself feel anymore sluggish than I already do. 

So how to indulge without over indulging? For me that means making delicious food that I wouldn’t normally go to the trouble of making or trying out new and exciting recipes. This recipe is exactly that. You’ve probably seen coconut bacon floating round pintrest and blogs over the past year. I’ve been dreaming about topping my Christmas dinner with parsnip crisps in the way we used to put streaky bacon on the turkey before we were vegan. So when I saw this coconut bacon over on Top with Cinnamon with the extra addition of miso paste, I knew what had to be done… parsnip bacon! And what to top with parsnip bacon, sage and chestnut patties.

These patties make the perfect festive inspired meal without leaving you in a festive food coma. Served with the crispy parsnip bacon they remind me of deconstructed pigs in blankets, sans cruelty of course! The cauliflower mash is creamy and delicious without the heaviness of potatoes. Serve with some steamed greens and some chutney or gravy and you’ve got yourself one delicious dinner!

Sage-&-Chestnut-Patties 

Sage & Chestnut Patties with Parsnip Bacon and Cauliflower Mash

Serves 4

For the patties:
420g Whole chestnuts
150g Puy lentils
2 tbsp Dried sage
1 tbsp Flax seeds + 3 tbsp water
1 tbsp Vegan bouillon + 100ml water
Pinch of cumin
Polenta for coating

  • Pre-heat the oven to 170C, cut a cross in the shell of each chestnut and roast them for 30 minutes.
  • Rinse the lentils, bring them to a boil in a saucepan of water and simmer for 20 mins until tender then drain.
  • Grind the flax seeds and mix them together with the water and set aside to thicken.
  • Once the chestnuts are roasted, take them out of the oven and leave them to cool before shelling them.
  • Put the chestnuts into a blender and blitz until roughly chopped. Add the cooked lentils, flax mixture and remaking ingredients and blitz together. Season with salt and pepper and shape into 8 patties.
  • Sprinkle a plate with polenta and coat the patties. Leave them on the plate and chill them in the fridge for at leaf 30 minute before cooking.
  • Fry in a little coconut oil in a large frying pan on a medium-high heat for 10 minutes on each side until browned and hot through.

For the parsnip bacon:
Recipe adapted from Izy Hossack.

1 tbsp Miso paste
2 tbsp Rice syrup
1 tsp Smoked paprika
1 tsp Sweet paprika
1 tbsp Soy sauce
1 tbsp Coconut oil (melted)
2-3 Parsnips

  • Measure all the ingredients into a large bowl and mix together well, set aside.
  • Wash and peel the parsnips and trim the ends. 
  • Then peel the parsnip into thin strips using a peeler.
  • Add the parsnips to the bowl and mix together to ensure they are all well coated.
  • Lay the parsnip strips out onto a baking tray lined with greaseproof paper and bake at 170C for 20mins, checking and turning every 5 minutes to ensure they don’t burn.
  • Remove from the oven and they should crisp slightly more as they cool.

For the cauliflower mash:
1 Cauliflower (approx. 650g)
50ml Non-dairy milk
2 tbsp Olive oil
1 tsp Nutritional yeast

  • Boil the cauliflower for approx. 12 minutes on a medium heat until tender but not overcooked, remove from the heat and drain.
  • Place back in the saucepan with the remaining ingredients and season with salt and pepper. Using a stick blender, blitz the cauliflower until you get a silky, smooth mash. Serve immediately.

Enjoy the remaining festivities and we’ll see you in the new year!

Amy x

3 Comments

  1. Pingback: Sage & Chestnut Patties with Parsnip Bacon | karencsite

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