Parsnip rösti with harissa, feta & caramelised red onions
Choose starchy potatoes like Maris Piper or King Edward to ensure the parsnip rösti hold together. Enjoy with caramelised red onions, harissa and feta
- Serves: 2 persons
- 100g feta
- 100g soft cheese
- 1lemon ½ juiced, ½ cut into wedges
- ½-1 tbsp harissa, to taste
- 200g starchy potatoes (such as Maris Piper), peeled and grated
- 200g parsnips, peeled and grated
- 2banana shallots, finely sliced
- 25g butter, melted
- 1egg, beaten (optional)
- 1tbsp olive oil
- ½small bunch of parsley, chopped
- 25g butter
- 1tsp olive oil
- 1large red onion, finely sliced
- 2tsp brown sugar
Step 1For the caramelised red onions, heat the butter and olive oil in a frying pan over a medium-low heat. When the butter has melted, reduce the heat to low and cook the onion with a pinch of salt for 20-30 mins, stirring occasionally until soft and golden. Add a splash of water if the onion starts to catch. Stir in the sugar and cook for a further 5 mins until the sugar has dissolved and the onions are sticky. Set aside.
Step 2Put the feta, soft cheese and lemon juice in a bowl, season well and beat together until smooth. Gently fold through the harissa to create a ripple effect, then chill until ready to serve.
Step 3Tip the grated potatoes into a clean tea towel and squeeze out all the excess water. Transfer to a bowl with the parsnips, shallots and melted butter, and stir to combine. At this point, you can add the egg if the mixture isn’t binding together. Season. Form into four patties, pressing together tightly.
Step 4Heat half the oil in a non-stick frying pan over a medium heat and, when hot, fry two rösti for 4-5 mins, pressing down with a fish slice or spatula. Carefully flip and cook for a further 4-5 mins until both sides are crisp and golden. Keep warm in a low oven while you cook the remaining two rösti in the same way.
Step 5Serve the rösti topped with the feta and harissa mixture, caramelised red onions and parsley scattered over.