Root Vegetable Rostis

And yet, the root vegetables keep appearing, every week a pile of muddy parsnips and carrots peeking from the vegetable box. Only this week there was a massive swede coming along for the ride, enough to send you over the edge, I tell you.

So, on Saturday morning, reading cookery books as per usual, I came across a Bill Granger recipe for potato and feta pancakes. I adapted this (a lot), left out the feta and used parsnip, carrot and swede and what a success! The egg binded them perfectly to form sweet little cakes, perfect with baked beans and a fried egg for breakfast. Although I'd eat them wherever you'd normally have potato.
I'm thinking these would be good with a handful of grated cheese thrown into the mix or courgettes and feta in summer.

Ingredients

Serves 4

500g root vegetables, grated. Try potato, parsnip, carrot, swede, turnip, squash or pumpkin
1 onion, grated
2 eggs
45g flour
4 tbsp vegetable oil

• Put the grated vegetables in a colander with a liberal sprinkling of salt and leave for 30mins.
  
• Meanwhile whisk the eggs in a large bowl and add the flour. Add the vegetables to the bowl squeezing out as much water as possible as you go. Stir well and season.
• Heat the vegetable oil in the pan and add about 2 tbsp of mixture to the pan for each rosti, you should get about 8.
  
• Make sure the heat is on medium and leave the rostis to fry for 4-5mins on each side until golden brown.

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