Peel and chop the parsnips into evenly sized pieces. Bring to the boil in salted water. Drain well and mash in a food processor.
Return the mashed parsnip to the pan and mix with the cheese, butter, egg yolk and plain flour. Cook over medium heat for 2 minutes. Add salt, pepper, spring onion and parsley. Refrigerate for about 4 hours or until cold.
With floured hands, roll heaped tablespoons of mixture into balls and push a cube of mozzarella into the middle. Roll and lightly coat in flour, egg white and panko crumbs.
Deep fry in oil 160°C/320°F for 4 minutes until crip and golden. Drain on absorbent paper. Serve immediately or cool and freeze.
Thaw completely before reheating and heat in 180°C/350°F oven for about 20 minutes or until warmed through.
This mixture is very wet and sticky. If you drop it into the flour to coat it is easier to mould into a ball.
Rice bran oil is a good choice of oil to use when frying, so the panko crumbs don’t burn .
