SPICED PARSNIP FRITTERS

Sweet parsnips combined with fragrant warming spice and fried until golden add a nice twist to this winter veg!

Makes 24 small or 12 large

2 cups Grated parsnip

1 chilli, deseeded and finely diced

1 Small onion, sliced thinly

3 Eggs

3 Tbsp chickpea (gram flour), rice or plain flour

3 Tbsp fresh coriander, chopped

3 Tbsp fresh parsley, chopped

Pinch cayenne pepper

Pinch turmeric

½ tsp cumin, ground

½ tsp coriander, ground

½ tsp garlic powder

½ tsp ginger

Cooking oil, as needed

Salt to taste and freshly ground pepper

Natural unsweetened yoghurt and lemons to serve

Method

Whisk together eggs, flour, spices and fresh herbs. Add the grated parsnip and mix to combine. Season with salt and grind or two of pepper

Coat bottom of a heavy-based large fry pan with oil, heat to shimmering, add a dessert spoon size of mixture into the hot oil and fry until golden (about 3 minutes), flip carefully and continue to cook until crispy.  Remove from the pan and drain, sprinkle with a little sea salt flakes and serve with some zesty chutney (bouchee) a little yoghurt and squeeze of lemon.