Recipes

CARROT, PARSNIP & PARMESAN HASHBROWNS

Posted On: 2024-08-09 12:42:04

Ingredients:

1 cup grated carrot

1 cup grated parsnip

2 spring onions, sliced thinly (you can use chives too)

50 g grated parmesan (can use crumbled feta instead)

3 eggs, whisked with a fork

1⁄4 cup plain flour (can also use GF flour)

1⁄2 tsp sea salt and decent pinch white pepper

3 tbsps cooking oil

Garnish – to serve

3 – 4 tbsps sour cream (you can also use mayo)

100 g cherry tomatoes or 1/2 cup chopped tomatoes

Small handful fresh herbs – basil, parsley or coriander

Directions:

Mix all ingredients together in a bowl until combined.

Heat two tablespoons oil to medium heat.

In a 16cm pan or similar, spoon half the hashbrown mixture and spread evenly. Cook over low to medium heat until golden brown – about 7-10 minutes. Flip and cook second side for 5-6 minutes. Keep warm whilst you cook the other fritter.

To serve, top each serving with sour cream, chopped tomatoes and fresh herbs.

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