Carrot, Parsnip and Parmesan Hashbrowns

Ingredients

• 1 cup grated carrot

• 1 cup grated parsnip

• 2 spring onions, sliced thinly (can use chives)

• 50 g 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

• 4 3 – 4 tbsps sour cream (can use mayo)

• 100 g cherry tomatoes or 1/2 cup chopped tomatoes

• Small handful fresh herbs – basil, parsley or coriander