Mini root vegetable cakes with horseradish cream

Mini root vegetable cakes with horseradish cream

PT30M

PT1H

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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.

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
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
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
5
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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