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.
Ingredients
700g beetroots, peeled
320g parsnips, peeled
30g chives
70g cornflour
3 eggs
1 tablespoon ground cumin
a pinch of chilli flakes
salt and pepper
oil to fry
Method
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.
Looks so tasty! 😀
Thanks Emilia! 🙂 Ros
looks very yummy nice breakfast food
Thanks Lynn! 🙂 Ros
your welcome!!
Love the color of these, and the combination of beets and parsnips sound intriguing. 🙂
Thanks Tasty Eats Ronit Penso. I have to sneak pink in where I can in a house full of boys! 🙂 Ros
The bright colors are very appetizing 🙂
Thanks Leyla! They are rather pretty! 🙂 Ros
I like the sound of this combination of flavors. Definitely interesting.
Thanks Esther, I think that they work well together. 🙂 Ros
Verry creative! Im curious how they taste!
Rather nice, even if I do say so myself bbqbastard! 🙂 Ros
Dying to give these a go. I have both beetroot and parsnips growing in the garden and which are just about ready to be pulled.
Perfect Fiona, enjoy! 🙂 Ros
This looks really interesting! (Your egg seems perfect!)
Blimey! Thanks Sadie! 🙂 Ros
This is a wonderful idea. It’s that time of year when there are so many vegetables to cook and I often forget to be creative with them.
Thanks Barbara! That’s very kind of you. 🙂 Ros
This would make a fab breakfast. The egg looks perfect.
http://pinkiebag.com/
Thanks pinkiebag, one of my favourite breakfasts! 🙂 Ros
Another great use of beetroot – but does it overpower the flavour of the parsnip?
Hi Laura, you can still taste the parsnip in these. 🙂 Ros
That’s good to hear – parsnips are up there with brussel sprouts as my favourite veggies!
I love all these flavours! And I love adding a poached egg to meals – great recipe.
Thanks Thehungrymum, my girls, the chooks, keep us in eggs! 🙂 Ros
That lovely runny egg! Yum!
Thanks Kathrina, got to thank my chooks for the egg! 🙂 Ros