300g/10½oz parsnips, grated
300g/10½oz potato, grated
pinch dried chili flakes
1 small bunch fresh coriander, leaves reserved, stalks finely chopped
½ tsp ground coriander
½ tsp ground cumin
1–2 tbsp gluten free plain flour
1 medium free-range egg, beaten
4 tbsp olive oil
Serves - 6
Put all the ingredients, apart from the oil in a large bowl and mix to combine.
The mixture should hold together, if not, add an extra tablespoon of gluten free flour. Using your hands, shape the mixture into 8cm/3¼in flat rounds.
Heat a large frying pan, add the oil and fry the rosti on both sides until golden and crisp.
You will probably need to do this in batches, if so, place the cooked rosti on a plate lined with kitchen paper and keep warm in a low oven until ready to serve.
Recipe adapted from: Good Food