Serve this dish as an alternative side to a roast dinner without the eggs, or enjoy for brunch with bacon or sausages.
181 kcal
/serving
10 min
Serves
4
Easy
American
Vegetarian
Ingredients
- 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 tbsp plain flour
- 1 tsp onion salt
- 2 tbsp unsalted butter
- 3 spring onions finely sliced, to serve
- small handful of thyme leaves to serve
Preparation
Not specified
Cooking
- 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.
- 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.
Plating & Serving
Not specified
Suggested Sides
Nutrition per Serving
181
Calories
4.1g
Protein
3% DV
26.4g
Carbs
9% DV
7.3g
Fat
9% DV
5.3g
Fiber
14% DV
6.0g
Sugars
380mg
Sodium
25% DV
55mg
Cholesterol
16% DV
| Diet Type | High Fiber |
| Health Labels | Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Fish Free Shellfish Free Pork Free Red Meat Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free No Sugar Added Sulphite Free Kosher |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
