These are so versatile and a nice change from potato rosti or latkes.
Great for breakfast or brunch with an egg or dinner with barbecued fish and salad.
If you are having eggs with these, I just use the pan that I have cooked the rosti in and fry the eggs, seasoned with salt, pepper and a little pinch of smoked paprika, yummy!
Makes 14 rosti. You can make these ahead of time, once you have fried them, lay them onto the baking sheets and refrigerate until needed.
700g beetroots, peeled
320g parsnips, peeled
1 tablespoon ground cumin
a pinch of chilli flakes
salt and pepper
oil to fry
Using a mandolin or grater, grate the beetroot and parsnip into a large bowl.
Snip the chives into the bowl with the beetroot and parsnip.
In a small bowl, weigh the cornflour, crack the eggs into the cornflour and whisk well.
Add the cumin and chilli to the egg mix and season well.
Pour the egg mix into the vegetables and stir well.
Preheat the oven to 200 degrees Centigrade and line two baking sheets with baking parchment.
Heat a frying pan over a medium to high heat with enough oil to cover the base.
Take a spoonful of the vegetables and tip onto the pan, use the side of the spoon to spread it a little.
Repeat until the pan is full, I can fit three rosti in my pan.
Cook for three minutes and then flip and cook again for three minutes.
Remove and allow to drain on kitchen towel before placing on the prepared baking sheet.
Continue to cook the remaining rosti.
Once you have finished with all of the rosti, pop them into the oven for ten minutes to crisp up.