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Herby parsnip and potato latkes recipe

Herby parsnip and potato latkes recipe

10 ratings

These crisp latkes are made from parsnips and potatoes and packed with fresh, fragrant herbs. Serve them with a refreshing cabbage and apple slaw before topping with golden-yolked fried eggs. See method

  • Serves 2
  • 15 mins to prepare and 35 mins to cook
  • 418 calories / serving
  • Healthy
  • Vegetarian


  • 80g red cabbage, thinly sliced
  • 1 small carrot, peeled and grated
  • 1 Braeburn apple, grated
  • 1 tbsp chopped fresh chives
  • 1 tsp wholegrain mustard
  • 2 tsp apple cider vinegar
  • 1 tsp olive oil
  • 125g parsnips, peeled and grated
  • 1 small baking potato, peeled and coarsely grated, excess liquid squeezed out
  • ½ small brown onion, peeled and grated
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1 tsp chopped fresh sage
  • 1 tsp fresh thyme leaves
  • 2 tbsp cornflour
  • vegetable oil, for shallow frying
  • 2 eggs
  • 2 tbsp apple sauce

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    3g 17%
  • Sugars

    21g 23%
  • Salt

    0.6g 10%

of the reference intake
Carbohydrate 52.5g Protein 11.6g Fibre 9.4g


  1. To make a slaw, in a large bowl toss together the cabbage, carrot, apple and half of the chives until combined. In a small bowl, whisk together the mustard, vinegar and olive oil. Drizzle over the vegetables, tossing to combine. Cover and chill until needed.
  2. To make the latke mixture, mix the grated parsnips, potato and onion in a large bowl. Add the herbs, season and mix in the cornflour. Roughly divide the mixture into 4 mounds.
  3. Heat 1cm of oil in a deep-sided frying pan over medium heat, then shallow fry 2 heaps of the mixture at a time. Cook for 3-5 mins on each side, until dark golden brown all over and crisp. Drain on a plate lined with kitchen roll and keep warm in a low oven if you’d like while you cook the rest of the latkes.
  4. Once the latkes have been made, fry the eggs until the whites have just set and the yolks are still runny.
  5. To serve, stir the slaw and divide between 2 plates. Spread the latkes with apple sauce, stack 2 on each plate and top with a fried egg.

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