Parsnip, nut and cheese bangers with sweet potato mash recipe

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  • Vegetarian








35 min


15 min

Nutrition per portion

Calories 835 kCal 42%
Fat 46g 66%
  -  Saturates 19g 95%

The ultimate comfort food with a twist - try this tasty vegetarian alternative to bangers and mash


  • 500g (1lb) parsnips, peeled and cut into chunks
  • 75g (2½oz) cashew nuts, chopped, then roasted
  • 100g (3½oz) Cheddar cheese, grated
  • 2 sun-dried tomatoes, chopped
  • 4 tablespoons chopped fresh parsley
  • 90g (3oz) white breadcrumbs
  • 2 medium egg yolks
  • Salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • For the mash:
  • 1kg (2¼lb) sweet potatoes and carrots (about half and half), cut into chunks
  • 1 clove garlic, peeled
  • 4 tablespoons single cream or milk
  • 60g (2oz) butter
  • 2 teaspoons cumin seeds, roasted


  • To make the sausages: Add the parsnips to a pan ofboiling salted water and cook for 5 minutes until just tender. Drain well. Put them back in the pan over a gentle heat to dry out for a minute. Mash them and leave to cool for at least 10 minutes. Add the nuts, cheese, sun-dried tomatoes, parsley, breadcrumbs and egg yolks. Season well. Divide the mixture into 8 and shape it into sausages.

  • For the mash: Add the chunks of sweet potato and carrot and the garlic to a pan of boiling salted water and simmer for about 15 minutes.

  • Meanwhile, heat the oil in a frying pan and cook the sausages for 10-12 minutes until browned all over and cooked through.

  • Drain the vegetables, return them to the pan and add the cream or milk and butter and mash well. Stir in the cumin seeds and season well.

  • Serve the sausages and mash with some chopped leeks, sautéed in butter and some stock, so that they are juicy and like a sauce.

Top tip for making Parsnip, nut and cheese bangers with sweet potato mash

You can make the mash with swede instead of sweet potato, if you prefer

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