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

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

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.