Crispy parsnip cakes

Crispy parsnip cakes


2 people made this

About this recipe: 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.

Catherine Boynton

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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