Petalonia Croquettes

Ingredients:

150g rolled oats
40g dried Petalonia, finely chopped
340g parsnips, peeled, cored and cut into chunks
340g carrots, peeled and cut into chunks
2 tbsp olive oil
salt and freshly-ground black pepper, to taste

Method:

Bring a pan of lightly-salted water to a boil. Add the parsnips and carrots and cook for about 25 minutes, or until tender. Take off the heat and drain then mash until smooth (if necessary add a little of the cooking water to help make a paste).

Combine the oats and Petalonia in a bowl. Add 1/4 of this mixture to the mashed vegetables and season to taste. Form the resultant mixture into croquettes (there is enough mixture for 12) then roll these in the remaining oat and Petalonia mix to coat evenly.

Add the oil to a frying pan and use to fry the croquettes you've made over low heat for about 5 minutes per side, or until cooked through and crisp. Alternatively, place on a greased baking tray then transfer to an oven pre-heated to 180°C and bake for 20 minutes. The mix of dulse and vegetables make these an excellent accompaniment for lamb.