Parsnip Fritters with Chilli Yogurt
Lunch

Parsnip Fritters with Chilli Yogurt

6 Plant Points

Parsnips are in season right now and as delicious as they are honey roasted they taste even better fried up into crispy Parsnip Fritter with Chilli Yogurt for that deliciously creamy, herby dip. It’s a super simple meal that works any time of day, you could top yours with poached eggs and avocado for the yummiest brunch or put them with some salad in lunchbox for an amazing meal on the go.

Ingredients:

  • 3 Medium parsnips, grated

  • 2 spring onions, finely chopped

  • ½ lemon, juiced

  • 2 tbsp of chickpea flour

  • 1 tbsp of dill, finely chopped

  • 1 tbsp of parsley, finely chopped

  • 1 tsp of Maldon sea salt

  • 2 eggs

  • Olive oil for cooking


    Yoghurt

  • 150g of yogurt

  • 1 tbsp of dill, finely chopped

  • 1 tbsp of parsley, finely chopped

  • 1 garlic clove

  • 2 tbsp of lemon juice

  • 2 tbsp of Olive oil

  • ½ tsp of Maldon sea salt

  • 1 red chilli, finely chopped

Method:

Grate veg into a dish towel and squeeze out the excess moisture. Mix the grated parsnip in with rest of the fritter ingredients. Add olive oil to a hot pan and fry a couple of tbsp of the parsnip mixture for a few minutes on each side. Mix the yogurt sauce together and serve with the fritters.