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Ingredients

  • 500g potatoes, peeled and grated
  • 500g parsnips, peeled and grated
  • 1 large onion, grated
  • chopped to make 2 tsp thyme
  • 75g butter, 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.

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