Crispy parsnip cakes

    25 min

    This recipe is so simple and makes a delicious alternative to chips or roasties. Perfect side dish for roast beef, duck breasts or as part of your next Sunday brunch.

    2 people made this

    Serves: 2 

    • 135g peeled and grated parsnips
    • 2 small eggs
    • 40g finely chopped onion
    • 1 tablespoon olive oil
    • 1/2 teaspoon salt
    • 1/2 teaspoon dried rosemary
    • freshly ground black pepper to taste
    • 1 teaspoon sunflower oil, or more as needed

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Combine parsnips, eggs, onion, olive oil, salt, rosemary and black pepper together in a bowl until mixture is combined and lumpy.
    2. Heat sunflower oil in a heavy frying pan over medium heat. Spoon batter into oil and fry until parsnip cakes are brown and crispy on the edges, 6 to 7 minutes per side.

    Cook's notes:

    I used two small eggs but one large egg might be enough. If the batter is not moist enough, add a tiny bit of liquid of your choice.

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    Reviews in English (9)


    Simple and delicious is right. Wife & loved these. Will be our go to savory breakfast pancake. Made exactly as described and came out perfect.  -  14 Feb 2015  (Review from Allrecipes US | Canada)


    These were nice. I like the contrast of salty and sweet so I added a bit of spicy salt.. also good with some wing sauce. It went well with sweetness from parsnips  -  21 Jan 2015  (Review from Allrecipes US | Canada)


    I used two large eggs, after reading the comment that one large would probably be fine. To fix things, I just added more parsnips and a carrot. I also added some wheat germ, hoping it would soak up some of the extra liquid. I used ginger, cloves, and cinnamon for spices. They turned out pretty good. Not sure I'd use the carrot next time, but might experiment with adding zucchini. One of the two kids ate them, so I'd consider it a success.  -  02 May 2017  (Review from Allrecipes US | Canada)

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