Direction

Instructions:
1. Grate the parsnips and squeeze out any excess liquid using a clean towel or paper towels. Place them in a mixing bowl.

2. Add the flour, grated parmesan cheese, garlic powder, dried thyme, dried oregano, salt, and black pepper to the bowl with the parsnips. Mix well until all the ingredients are combined.

3. In a separate bowl, beat the egg and then add it to the parsnip mixture. Mix until the egg is evenly distributed and the mixture is well combined.

4. Heat a large frying pan over medium heat and add the olive oil.

5. Using your hands or a spoon, form the parsnip mixture into small patties. Place the patties in the heated pan and flatten them slightly with a spatula. Cook for about 3-4 minutes on each side, or until they are golden brown and crispy.

6. While the latkes are cooking, prepare the poached egg by bringing 4 cups of water to a gentle simmer in a pan. Add 1 tbsp of white vinegar to the water. Crack an egg into a small bowl and gently slide it into the simmering water. Let it cook for about 3 minutes, or until the whites are set but the yolk is still runny. Remove the egg from the water using a slotted spoon and set aside.

7. In the same pan, add the smoked haddock fillet and cook for 3-4 minutes on each side, until it is flaky and cooked through.

8. To assemble, place a parsnip latke on a plate, top with a piece of smoked haddock, and then place the poached egg on top. Garnish with fresh parsley if desired.

9. Serve hot and enjoy your delicious parsnip latkes with smoked haddock and poached egg!