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Vegetarian Potato and Parsnip Cakes

Vegetarian Potato and Parsnip Cakes
Crisp on the outside, tender and aromatic within, these potato and parsnip cakes capture the essence of fall in every bite. The natural sweetness of parsnips pairs perfectly with earthy potatoes, elevated by garlic, thyme, and a touch of black pepper. Simple to prepare, yet impressive enough for guests, they make a satisfying vegetarian main or a flavorful side. Serve them hot from the pan with a dollop of sour cream and a scattering of fresh herbs or a spoonful of lingonberry jam for a bright finish. Ideal for weekday dinners or weekend brunch alike.
Ingredients
  • 300 g (10.5 oz) potatoes, peeled and finely grated
  • 300 g (10.5 oz) parsnips, peeled and finely grated
  • 1 large egg, lightly beaten
  • 24 g (0.85 oz / 3 tbsp) all-purpose flour
  • 1 g (0.035 oz / 1 tsp) dried thyme
  • 1 garlic clove, minced
  • 9 g (0.3 oz / 1 1/2 tsp) salt
  • 1 g (0.035 oz / 1/2 tsp) black pepper
  • 15 ml (0.5 fl oz / 1 tbsp) vegetable oil, for frying
Instructions

1. Place the grated potatoes and parsnips in a clean kitchen towel and squeeze firmly to remove as much moisture as possible

2. Transfer the squeezed vegetables to a large bowl and add the egg, flour, thyme, garlic, salt, and pepper

3. Mix thoroughly until the ingredients are evenly distributed and the mixture holds together

4. Divide into 4 equal portions and shape each into a compact patty about 1.5 cm (2/3 inch) thick

5. Heat the oil in a large skillet over medium-high heat until it shimmers, or reaches 190–205°C (375–400°F)

6. Add the patties in a single layer, working in batches if necessary, and fry until deeply golden and crisp, 4 to 5 minutes per side

7. Drain briefly on paper towels

8. Serve immediately, warm, with sour cream, fresh parsley or chives, and a side of lingonberry jam

Tools
  • skillet
  • bowl
  • grater
  • spatula
  • paper towels

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