Mini root vegetable cakes with horseradish cream

8
30 minutes

Ingredients

Cakes

  • 250g of beetroot
  • 250g of parsnip
  • 1 shallot, finely chopped
  • 50g of blanched almonds, finely chopped
  • 2 tbsp of thyme, finely chopped
  • 1 tsp ground coriander
  • 100g of rolled oats
  • 3 eggs, lightly beaten
  • salt
  • freshly ground black pepper
  • 1 tbsp of olive oil
  • chervil

Horseradish cream

  • 100ml of Greek yoghurt
  • 100ml of crème fraîche
  • 4 tbsp of fresh horseradish, peeled and grated, plus extra to serve
  • 2 tbsp of lemon juice
  • 1 tsp caster sugar

Method

1
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
  • freshly ground black pepper
  • 250g of beetroot
  • 250g of parsnip
  • 1 shallot, finely chopped
  • 50g of blanched almonds, finely chopped
  • 2 tbsp of thyme, finely chopped
  • 1 tsp ground coriander
  • 100g of rolled oats
  • 3 eggs, lightly beaten
  • salt
2
Preheat the oven to 180°C/gas mark 4
3
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
  • 1 tbsp of olive oil
4
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
  • 1 tsp caster sugar
  • 100ml of Greek yoghurt
  • 4 tbsp of fresh horseradish, peeled and grated, plus extra to serve
  • 2 tbsp of lemon juice
5
Serve the root vegetable cakes with a spoonful of horseradish cream, a little more grated horseradish and a sprig of chervil
  • chervil