Parsnip rosti cakes
- Preparation and cooking time
- Total time
- Easy
- Serves 6
Skip to ingredients
- 500g potatoespeeled and grated
- 500g parsnipspeeled and grated
- 1 large oniongrated
- chopped to make 2 tsp thyme
- 75g butterplus extra for frying
Nutrition:
- kcal252
- fat14.9g
- saturates8.7g
- carbs27.6g
- fibre5.4g
- protein3.8g
- salt0.3g
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.
