Parsnip Potato Pancakes with Sage and Parmesan

Parsnip Potato Pancakes with Sage and Parmesan


SERVES: 4 | PREP TIME: 5-10 min | COOK TIME: 15 min

These delightfully crispy potato cakes are a great way to use up any leftover root veg mash but they are particularly delicious when made with parsnips. These savoury cakes are perfect for lunch or brunch served with a mixed leaf salad and an egg on top.

Parsnip Potato Pancake

Ingredients:

500g parsnip and potato or any root veg mash
1 or 2 tablespoons plain flour
1 egg
1 teaspoon fresh sage
40g breadcrumbs
10g parmesan
Oil
Salt and pepper

Instructions

1. Prep your ingredients:

  • Put the mash in a bowl and stir in 1 or 2 tablespoons of plain flour (depending on the consistency of your mash), the chopped sage and salt and pepper
  • Combine the breadcrumbs and grated parmesan in a bowl
  • Whisk the egg in another bowl

2. Heat the oil in a pan

3. Use a large tablespoon to shape the mash into balls, then dip them, one at a time into the beaten egg using the spoon to coat them.

4. Then carefully roll them in the mixed breadcrumbs and parmesan and transfer to the pan.

5. Cook in the pan on a medium heat flattening them slightly with the back of a spatula until crispy on both sides.

6. If serving with an egg on top, keep the cakes warm in the oven while you fry or poach your egg and serve with a fresh mixed leaf salad and dressing.