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Parsnip & carrot rosti with tomato sauce
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2 Waitrose Duchy Organic Carrots, grated
2 essential Waitrose Parsnips, grated
1½ tsp ground cumin
½ x 28g pack coriander, chopped
50g plain flour
1 medium Waitrose British Blacktail Free Range Egg, beaten
Farrington’s Mellow Yellow Rapeseed Oil, for shallow frying
For the tomato sauce
1 tbsp Farrington’s Mellow Yellow Rapeseed Oil
1 onion, finely chopped
1 clove garlic, finely chopped
1 pack 6 tomatoes, roughly chopped
1 tbsp Worcestershire sauce
1. Mix together the carrot, parsnip, cumin and half the coriander. Season well, then stir in the flour and then the egg. Combine well and divide into 8 flat patties.
2. Put a little rapeseed oil in a large frying pan and fry the patties in 2 batches for 2-3 minutes on each side until golden in colour.
3. Meanwhile, make the sauce by heating the oil in a medium saucepan and frying the onion for 4-5 minutes until golden. Stir in the garlic and cook for 1 minute. Add the tomatoes, Worcestershire sauce and 100ml water. Simmer for 6-8 minutes to give a thickened but chunky sauce. Season and stir in the remaining coriander. Serve with the rosti.
Typical values per serving:
This recipe was first published in September 2016.