Parsnip rosti cakes

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• Janette

  29 December 2008

  Janette commented on this recipe

  Tasty , good change of serving vege.

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• janet

  30 June 2009

  janet rated and commented on this recipe

  

  Served this last year and will be making it again this year, though I am not sure which veggie will have to be relegated, every year I keep adding to the festive meal! even my niece who hates veggies loved this one.

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• springbob

  27 December 2011

  springbob rated and commented on this recipe

  

  These fell apart, they tasted ok but looked terrible.

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• kissmecakes

  01 January 2012

  kissmecakes commented on this recipe

  I didn't use extra butter in the frying pan as there was plenty of butter in the mix already. I added jamie oliver's grinder with szechuan pepper, chilli and ginger salt and they were delicious x

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• kissmecakes

  06 January 2012

  kissmecakes commented on this recipe

  Tip: to make bite-size use a petit four tin and if yours fall apart just bake them in a shallow yorkshire pudding tin. You don't HAVE to cook them in the frying pan first, just leave them for longer in the oven! <3

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• wjv747

  05 June 2012

  wjv747 rated this recipe

  

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Ingredients

• 500g potatoes , peeled and grated
• 500g small parsnips , peeled and grated
• 1 large onion , grated
• 2 tsp chopped thyme
• 75g butter , melted, plus extra for frying

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 45 minutes

Ingredients

• 500g potatoes , peeled and grated
• 500g small parsnips , peeled and grated
• 1 large onion , grated
• 2 tsp chopped thyme
• 75g butter , melted, plus extra for frying

Per serving

252 kcalories, protein 3.8g, carbohydrate 27.6g, fat 14.9 g, saturated fat 8.7g, fibre 5.4g, salt 0.3 g

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