400gkidney beansdrained, lightly mashed with a fork
55gself-raising flour
80goatsinstant oat cereal
tspgaram masala
tspchilli powder
tspmustard powder
dessertspoonbalsamic vinegar
salt & pepper to taste
oil to fry
Instructions
Oven bake your parsnips and diced butternut squash together on a baking sheet, with a little extra oil and some salt.
When they are cooked, snip the parsnips into 1 cm pieces with your kitchen scissors.
Combine all ingredients in a bowl (other than oil for frying) and scrunch the mixture together to form a dough-like consistency.
Allow to stand for as long as you can. It will seem too dry at first, but the juices from the carrot and onion will emerge and get combined with the oats. Heat oil in a non-stick frying pan, and on a low heat cook tablespoon sized splats of your mix.
Serve these with either homemade potato wedges or potato salad. Allow 225g potato per person.