Parsnip rosti cakes

Name: Parsnip rosti cakes
Total time: 45 min
Yield: serves 6
Ingredients: potatoes 500g, peeled and grated; parsnips 500g, peeled and grated; onion 1 large, grated; thyme chopped to make 2 tsp; butter 75g, plus extra for frying

45 minutes
serves 6
A little effort

These deliciously crispy potato, onion and parsnip rostis make a delicious side dish to any roast or even a veggie main. So moreish you'll need to make extra!

December 19, 2014 at 2:29 pm

Ingredients

potatoes 500g, peeled and grated
parsnips 500g, peeled and grated
onion 1 large, grated
thyme chopped to make 2 tsp
butter 75g, plus extra for frying

Method

Step 1

Heat the oven to 180c/fan 160c/gas 4. Put the grated potato in a clean tea towel and squeeze to remove any excess moisture. Tip into a bowl with the parsnip, onion, thyme and melted butter.

Season really well and mix. Divide into 6 and form into cakes.
Step 2

Heat a little butter in a large non-stick frying pan until it foams then cook each rosti for 3-4 minutes each side until golden brown and crisp (you will probably need to do this in two batches).

Put on a baking tray and finish cooking in the oven for 8-10 minutes or until tender when pierced with a knife.