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All recipes are deliciously vegan.

Parsnip & Potato Rosti with Vegan Cream Cheese & Cranberry

gluten free
wheat free
kid friendly
2 spoon difficulty rating

25-30 minutes

Serves: 4-6

Parsnip & Potato Rosti with Vegan Cream Cheese & Cranberry

These traditional potato cakes get a bit of a gourmet makeover in this lovely recipe! And once again, we show how easy it is to replace dairy products...

Top tip - to make the rosti, use the grating plate on a food processor if you have one. Much quicker!

 

Vegan cream cheese is widely available - health food shops as well as most large branches of supermarkets, eg Sainsbury's, Tesco etc - supermarkets tend to stock Violife or their own brands

 

 

Ingredients: 

  • 2 large potatoes
  • 3 large parsnips
  • Olive oil for frying
  • Salt and pepper
  • 1 pack dairy-free cream cheese or batch of home-made
  • 1 jar cranberry sauce
  • Chives to garnish

Method: 

1. Pre-heat the oven to 180ºC/350ºF/Gas Mark 4.

2. Parboil the potatoes and parsnips whole for 10 minutes. (If making home-made cream cheese, do this now and refrigerate.) Leave parsnips and parsnips to cool then peel and grate. Mix with salt and pepper to taste then form into small round patty shapes. Squeeze the mixture together and flatten the patties with the back of a fish slice.  

3. Heat the oil and fry the rosti cakes until golden, turning once. Keep them warm in the oven while you fry the rest of the batch.

4. When ready, top each rosti with a spoon of vegan cream cheese and a smaller spoon of cranberry sauce. Decorate with chives. *Such as Tofutti or Sheese brands - plain or flavoured with garlic/herbs - available in most health food shops.

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