Parsnip rosti with harissa, feta, and caramelised red onions

Flavourful and easy dinner option

Serves 2

BBC Good Food

30 minutes

100g feta

100g soft cheese

1 lemon, 1/2 juiced, 1/2 cut into wedges

1/2-1 tbsp harissa

200g starchy potatoes, peeled and grated

200g parsnips, peeled and grated

1 onion, finely sliced

25g melted butter

1 egg, beaten (optional, can substitute with flour)

1 tbsp olive oil

1/2 small bunch of parsley, chopped

For the caramelized onions:

25g butter

1 tsp olive oil

1 large red onion, finely sliced

2 tsp brown sugar

For the caramelized onions, add butter and oil to a pan over medium-low heat. When the butter has melted, turn the heat to low and cook your onion for 20-30 minutes with a pinch of salt, stirring occasionally until soft and golden. Add a splash of water if needed. Stir in the sugar and cook for another 5 minutes to dissolve.
Meanwhile, put the feta, soft cheese and lemon juice in a bowl, season well and beat together until smooth. Gently fold through the harissa to create a ripple effect, then chill until ready to serve.
Tip the grated potatoes into a clean tea towel and squeeze out all the excess water. Transfer to a bowl with the parsnips, shallots and melted butter, and stir to combine. At this point, you can add the egg if the mixture isn’t binding together. Season. Form into four patties, pressing together tightly.
Heat half the oil in a non-stick frying pan over a medium heat and, when hot, fry two rösti for 4-5 mins, pressing down with a fish slice or spatula. Carefully flip and cook for a further 4-5 mins until both sides are crisp and golden. Keep warm in a low oven while you cook the remaining two rösti in the same way.
Serve the rösti topped with the feta and harissa mixture, caramelised red onions and parsley scattered over.