Mini root vegetable cakes with horseradish cream

Mini root vegetable cakes with horseradish cream



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Perfect little mouth-watering bites. I've served these for years at winter parties and always get lots of compliments for them. They can be made the day before and reheated.

Peel the beetroots and parsnips and grate them. Combine all the ingredients except the olive oil and chervil, in a large bowl. Leave to rest in the fridge for 1 hour, season to taste
Preheat the oven to 180°C/gas mark 4
Using your hands, form the mixture into small flat discs. Heat the oil in a frying pan and fry them on both sides until crisp, place into an ovenproof dish and roast for 20 minutes
For the horseradish cream, combine the yoghurt and créme fraîche in a bowl. Add the horseradish and lemon and season to taste with sugar, salt and pepper
Serve the root vegetable cakes with a spoonful of horseradish cream, a little more grated horseradish and a sprig of chervil
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