Nigel Slater’s beetroot and goat’s cheese ‘rosti’

A homespun take on the Swiss classicPeel and coarsely grate 250g of raw beetroot and 150g of parsnip into a mixing bowl. Finely chop a good handful (about 10g) of dill and the same of parsley, then toss with the root vegetables. Season with salt, black pepper and 1 tsp of yellow mustard seeds. Crumble 150g of goat’s cheese into small nuggets into the bowl then lightly beat 2 eggs with a fork and fold them in. Stir thoroughly so that all the grated roots are coated with the eggs and seasoni