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Recipe by olive magazine

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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.

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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• 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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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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