Parsnip rosti cakes
Published: December 19, 2014 at 2:29 PM
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Serves 6
Easy
Total time: 45 mins
0 reviews
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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!
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Ingredients
Nutrition
-
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
Nutrition: per serving
- kcal252
- fat14.9g
- saturates8.7g
- carbs27.6g
- fibre5.4g
- protein3.8g
- salt0.3g
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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.
Discover more of our best side dishes here...
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