Peel the onion, garlic, carrots and parsnips. Chop onion and garlic finely. Roughly grate the carrots and parsnips.
Mix the finely chopped vegetables in a bowl with the egg, flour, salt, thyme and pepper until well blended.
Heat some of the lard in a skillet, place 2 spoonfuls of each vegetable mixture in the skillet, flatten and fry until crispy on both sides.
Do exactly the same with the rest of the vegetables until they are all used up. Drain on paper towels and serve.
Preparation Tip:
It goes well with a yogurt dip and salad. Instead of lard, you can also use clarified butter, coconut oil, etc.
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