Leek, parsnip and carrot frying pan rosti

• large leek↗1

  trimmed and thinly sliced

• carrots↗2

  grated

• parsnips↗2

  peeled and grated

• garlic cloves↗2

  finely chopped

• egg↗1

  lightly beaten

• plain flour↗4 tbsp tbsp
• onion salt1 tsp tsp
• unsalted butter↗2 tbsp tbsp
• spring onions↗3

  finely sliced, to serve

• thyme leaves↗small handful of

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.