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
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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.
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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.
Nutritional Information
- Kcals 252
- Fat 14.9g
- Saturates 8.7g
- Carbs 27.6g
- Fibre 5.4g
- Protein 3.8g
- Salt 0.3g