Spiced Parsnip Fritters with Coriander Yogurt - www.thelastfoodblog.com
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Spiced Parsnip Fritters with Coriander Yogurt

Spiced parsnip fritters with a garlic & coriander yogurt sauce, perfect for lunch or as a light dinner.
Course Lunch
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12
Author Michelle Alston

Ingredients

  • 3 x parsnips , 450g, peeled
  • 4 or 5 spring onions (scallions) depending how big they are. I used approx 30g of the white and light green part of the spring onions,chopped.
  • 2 cloves of garlic , minced
  • 1/2 tbs cumin seeds
  • 1 tsp ground coriander
  • 1/4 tsp each of ground black pepper & sea salt
  • 2 large free range eggs , beaten
  • 2 tbs plain flour
  • 1 tbs coconut oil , more if you need it
  • 150 g plain natural yogurt
  • 1 clove of garlic , minced
  • 1 tbs fresh coriander leaves , chopped
  • A small pinch of sea salt
  • Lime wedges & salad leaves to serve

Instructions

  • Make the yogurt by adding the garlic, chopped coriander and sea salt to the yogurt, mix and then leave in the fridge until you are ready to serve.
  • Pre heat your oven to 120 degrees C (250F)
  • Grate the parsnips, you can use a box grater or a food processor with the grating blade attached. The food processor will be much quicker. Place the grated parsnip in the middle of a light tea towel (kitchen towel) gather the edges together then twist the towel until you have a ball, squeeze the parsnip to remove some of the water content. Once you have done this leave the parsnip to sit in a sieve over a bowl for 10 minutes and then repeat once more. You want to get as much water out of the parsnips as possible.
  • While your waiting for the parsnips add the cumin seeds to a mortar and bruise with the pestle.
  • Place the parsnip in a large mixing bowl, add the spices, salt, pepper, garlic, spring onions, flour and eggs and mix well.
  • Heat the coconut oil in a skillet, I use a well seasoned cast iron skillet which is non stick, whatever you use make sure it is non-stick.
  • Spoon a heaped dessert spoon of the parsnip mix onto the skillet and flatten down slightly with the back of the spoon, cook over a medium heat for 3-4 minutes each side. I cooked these in batches of 3.
  • Place the fritters on a baking tray and keep warm until they are all cooked and you are ready to serve.
  • Serve with lime wedges, green salad and the coriander yogurt.