
Another recipe from ” Home Cookery Year” by Claire Thomson. It is very good serve with some vegetarian or meat sausages.
Ingredients
- 150 g parsnip peeled and coarsely grated
- 150 g carrot or beetroot peeled and coarsely grated
- 1 large red onion peeled and very thinly sliced
- 150 g white or green cabbage shredded
- a big pinch salt plus more to season
- 200 g potatoes peeled and coarsely grated
- 2 eggs beaten
- 4 tbsps plain flour
- A little sunflower oil for frying
- 100 g creme fraiche, sour cream or greek yoghurt
- 1 tsp dijon mustard plus more to serve
- salt and black pepper
- 8 sausages cooked, to serve
Servings:
Instructions
- Mix the parsnip, carrot ( or beetroot), onion and cabbage together in a large mixing bowl and add the big pinch of salt. Squeeze as much liquid out of the vegetables as you can, then divide into two equal portions.
- Add the potatoes, eggs and flour to one portion, seasoning with salt and pepper. Mix well and press this into eight thin equal sized patties ( rostis ).
- Heat a couple of tablespoons oil in a non stick frying pan over a moderate heat. Working in batches, fry the patties for about 3 minutes on each side until crisp and golden all over. Put the fried patties on to a plate lined with paper towels and keep warm while you cook the remaining batches.
- Meanwhile mix the remaining vegetables with the creme fraiche and mustard. Set aside.
- To serve put two rostis on each plate, pile on some slaw then add sausages and some good mustard on the side.
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