Parsnip and Potato Pancakes

    35 minutes

    Parsnip and potato pancakes are simple to prepare and can be eaten for either breakfast or dinner. This recipe uses sour cream but you could substitute low fat sour cream if a lighter meal is desired.


    Victoria, Australia
    2 people made this

    Serves: 4 

    • 500g parsnips, peeled and grated
    • 1 potato, grated
    • 1 large onion, grated
    • 3 eggs
    • 1/2 cup plain flour
    • 1 teaspoon baking powder
    • 3 teaspoons olive oil
    • 1 cup sour cream
    • 3 tablespoons chives, finely diced

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Cook the parsnips and potato until softened. Cool slightly and place in a medium bowl with the onions, eggs, flour and baking powder then stir until well combined.
    2. Heat a large frying pan over medium heat then add some oil. Using about 1/4 cup of the mixture per pancake. Cook until golden brown then flip it over to cook the other side.
    3. Repeat until all the batter is used. Serve with sour cream and sprinkle with chives.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (0)