Carrot, parsnip and parmesan latkes
This recipe creates a simple breakfast or snack that can be enjoyed throughout the day. Keeping the recipe simple lets the key ingredients shine and their fresh flavour come through. This recipe makes approximately six latkes.
1 teaspoon salt
75g parmesan, freshly grated
Cracked black pepper
1 tablespoon chopped soft herbs (this works great with dill or mint)
Optionally, a fried egg to serve.
Grate parsnips and carrots on the coarse side of your grater (or food processor), then scoop the ingredients into a muslin cloth or clean tea towel, sprinkle with salt and allow to sit over the sink in a colander for 10 minutes. After this time, wring the water out of the vegetables by twisting the top of the cloth opposite to the bottom using force. Transfer vegetables to a medium bowl.
Add the parmesan, egg and mix thoroughly until a sort of batter has formed. Add a good sprinkle of pepper, and the herbs.
Heat a non-stick frying pan over medium heat and add the oil to cover the base of the pan. Allow the oil to heat thoroughly, then add a tablespoon or two of the latke mix. Use the back of a spoon to press it down firmly and create a thin latke, about the size of your palm. Cook for a few minutes before gently flipping. The latke should be golden brown and crunchy on the outside.
Repeat with the remaining mixture and serve the latkes on their own, or topped with a fried egg and extra herbs scattered over.