Name: Spicy Thai parsnip and potato latkes with fried eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 large parsnip, peeled; 400 gram potatoes, scrubbed; 1 large carrot, peeled; 1/4 a red onion, finely chopped; 1 1/2 teaspoon store-bought Thai green curry paste; 1/4 cup plain flour; 1 handful of chopped coriander; 2-3 tbsp oil, for frying; 1 tablespoon butter; 4 eggs; handful of bean sprouts or snow pea shoots, or dried chilli flakes, to serve

Spicy Thai parsnip and potato latkes with fried eggs

Two cuisines collide in this delicious latke recipe. Traditional Jewish potato pancakes are given a tasty twist with Thai green curry paste and parsnip to create a gorgeous breakfast or brunch

Serves 4

Prep

15M

Cook

10M

Total

25M

This recipe first appeared in Food magazine.

Follow Food on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

1 large parsnip, peeled

400 gram potatoes, scrubbed

1 large carrot, peeled

1/4 a red onion, finely chopped

1 1/2 teaspoon store-bought Thai green curry paste

1/4 cup plain flour

1 handful of chopped coriander

2-3 tbsp oil, for frying

1 tablespoon butter

4 eggs

handful of bean sprouts or snow pea shoots, or dried chilli flakes, to serve

Method

1.Grate the parsnip, potatoes and carrot and place in a mixing bowl. Add the onion and curry paste and rub into the mixture to distribute the paste.

2.Add the flour and mix well.

3.Heat a little of the oil in a large frying pan. Place spoonfuls of the mixture into the pan and shape into flat patties with the back of a fork. Cook until golden and crispy, then flip and cook on the other side. Remove from the pan and keep warm.

4.In a frying pan, melt the butter until bubbling and gently break in the eggs. Cook until the whites are set and the yolks still soft – sunny-side up. Serve the latkes topped with the egg and a handful of bean sprouts or snow pea shoots, or a sprinkle of chilli flakes.

These make a nice change from hash browns and go well with bacon. Use 1 teaspoon of coriander paste if you don’t have fresh coriander. PER SERVE Energy 297kcal, 1243kj • Protein 10g • Total Fat 16.6g • Saturated Fat 3g • Carbohydrate 24g • Fibre 5g • Sodium 157mg

Note

Sophie Gray

Ingredients

Method

Related stories

Pan hash brown

Kumara rosti with wilted greens and fried eggs

Native ad body.