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.

    10 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 & ratings
    Average global rating:

    Reviews in English (12)


    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)


    These are so good I’ve already made them 3 times and I just discovered the recipe a week and a half ago. I made them once with thyme instead of rosemary, when I was out, and they were just as good. I’ve also used yellow onion in one batch and red in another and they were also just as good. I use Seasonello herbal salt, which is a mix of sea salt, rosemary, garlic, sage, and pepper and add some cayenne. I altered the measurements a bit to accommodate the portion I wanted. The following measurements yielded 6 good sized pancakes: 2 cups shredded parsnips (in my case, that was 1 large parsnip), 3 eggs (beaten), 1/2 cup finely chopped onion, 1 tsp Seasonello, 1 tsp thyme or rosemary, 2 Tbs olive oil, cayenne and fresh ground pepper to taste. I fried mine in peanut oil, 5 minutes each side, on medium heat. These pancakes are delicious with sriracha and I’d say they’re actually best eaten cold the next day.  -  22 Jan 2019  (Review from Allrecipes US | Canada)