Go Back
+ servings
Spiced Parsnip Fritters with Coriander Yogurt - www.thelastfoodblog.com

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
Cuisine British
Diet Vegetarian
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 fritters
Calories 69kcal


  • 3 medium parsnips 450g, peeled
  • 4 or 5 medium 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
  • ½ tbsp cumin seeds
  • 1 tsp ground coriander
  • ¼ tsp of freshly ground black pepper
  • ¼ tsp sea salt
  • 2 large free range eggs beaten
  • 2 tbsp plain flour
  • 1 tbsp coconut oil more if you need it
  • 150 g plain natural yoghurt
  • 1 clove of garlic minced
  • 1 tbsp fresh coriander leaves chopped
  • A small pinch of sea salt
  • Lime wedges & salad leaves to serve


  • 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.


Serving: 1fritter with yoghurt | Calories: 69kcal | Carbohydrates: 9.5g | Protein: 2.5g | Fat: 2.7g | Saturated Fat: 1.6g | Cholesterol: 31mg | Sodium: 100mg | Potassium: 184mg | Fiber: 1.7g | Sugar: 2.9g | Calcium: 28mg | Iron: 1mg