Leek, parsnip and carrot frying pan rosti

Ingredients

For 4 servings

• •1 large leek trimmed and thinly sliced
• •2 carrots grated
• •2 parsnips peeled and grated
• •2 garlic cloves finely chopped
• •1 egg lightly beaten
• •4 c. à soupe plain flour
• •1 c. à café onion salt
• •2 c. à soupe unsalted butter
• •3 spring onions finely sliced, to serve
• •small handful of thyme leaves to serve

Method

1. 1.Combine the leek, carrots, parsnips and garlic in a large bowl, then stir in the beaten egg. Combine the flour, onion salt and a grinding of black pepper, then stir this into the veg mixture until fully combined.
2. 2.Melt the butter in a non-stick frying pan over a medium heat. Spoon in the veg mixture and press down lightly using a spatula so it covers the base. Cook for 5-6 mins until the spatula slides easily underneath. Carefully invert onto a plate, then slide back into the pan and cook on the other side for 5-6 mins until golden all over. Scatter over the spring onions thyme leaves, and serve sliced into wedges.