If using leftovers, go straight to step 5!
Put the parsnips and turmeric into a saucepan and cover with cold water
Bring to the boil for 10 minutes then add in the brussel sprouts and boil for 3 more minutes
Add the peas and boil a further 1 minute, then drain the water out of the pan
Mash everything together with the lemon juice, spices, coriander, chilli and half of the butter
https://cookpad.com/us/recipes/358307-vickys-ras-el-hanout-moroccan-spice-mix-gluten-dairy-egg-soy-free
Melt the rest of the butter in a frying pan over a medium heat
Make a patty out of the parsnip mixture in the middle of the frying pan and flatten down. You can also make 8 individual patties and fry them that way. They're easier to turn
Fry for 3 - 4 minutes until browned and crispy on the bottom then turn carefully and fry the other side. The easiest way is to flip it over onto a plate like you would with an omelette
Slice into 8 wedges (2 per person), garnish with some extra chopped coriander / cilantro and serve with your leftover roast or have as a vegan main, delicious either way. Goes great with cranberry sauce!
