Crispy and delicious and topped with sour cream, tomatoes and your favourite chutney.
1 cup grated carrot
1 cup grated parsnip
2 spring onions, sliced thinly (can use chives)
50g grated parmesan (can use crumbled feta instead)
3 eggs, whisked with a fork
1/4 cup plain flour (can use GF)
1/2 tsp sea salt and decent pinch white pepper
3 tbsps cooking oil
3 – 4 tbsps sour cream (can use mayo)
100g cherry tomatoes or 1/2 cup chopped tomatoes
Small handful fresh herbs – basil, parsley or coriander
- Mix all ingredients together in a bowl until combined.
- Heat two tablespoons oil to medium
in a 16cm pan or similar. Spoon half the hashbrown mixture and spread evenly. Cook over low to medium 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 with sour cream, chopped tomatoes and fresh herbs.
If you prefer to make one large hashbrown and cut into wedges, use a larger oven proof fry pan, cook the first side on stove top, then bang in a 200 C oven and cook for 15-20 minutes.
Recipe and Food Stylist: Nici Wickes
Image: Todd Eyre Photography
- Serving Size: Serves 4