Parsnip & Potato Rosti with 'Cream Cheese' & Cranberry

Serves 4

Preparation: 25-30 minutes including preparation time

Print this recipe Send to a friend  

Other Mains:

Roasted Mushrooms with Onion MarmaladeRoasted Mushrooms with Onion Marmalade
Baked Vegies (with a difference)Baked Vegies (with a difference)
Morrocan Chickpea StewMorrocan Chickpea Stew
Easy Lentil & Veggie PattiesEasy Lentil & Veggie Patties
Black Eyed Beans & MushroomsBlack Eyed Beans & Mushrooms

< More recipes

Parsnip & Potato Rosti with 'Cream Cheese' & Cranberry

These traditional potato cakes get a bit of a gourmet make-over in this lovely recipe!


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


  1. Pre-heat the oven to 180C/350F/Gas Mark 4.
  2. Parboil potatoes and parsnips whole for 10 minutes. Leave to cool, then peel and grate.
  3. Mix with salt and pepper to taste and form into round patty shapes, squeezing mixture together.
  4. Fry in olive oil until golden, turning once. Keep cooked rosti in a warm oven while you fry the rest of the batch.
  5. When ready, top with a spoon of cream cheese and a smaller spoon of cranberry sauce. Decorate with chives.

Recipe thanks to Viva!

Share This: Stumble This Digg This Add to MySpace Add to Facebook Hugg This More... is an initative of Animals Australia, Australia’s most dynamic national animal protection organisation. More »