Parsnip rosti cakes
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!
Ingredients
- 500 g potatoes peeled and grated
- 500 g parsnips peeled and grated
- 1 large onion grated
- chopped to make 2 tsp thyme
- 75 g butter plus extra for frying
Instructions
- 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.
- 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.
Cook it from the original
This recipe comes from olivemagazine.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
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