Parsnip & sweet potato fritters

Bright, colourful and fresh, these fritters are sure to bring a bit of oomph to your dinner table on a cold night in January. As long as you’re gentle, they bind perfectly well without adding eggs. The trick is to let them get a set, golden crust on the first side before you flip them over to cook them on the second.

This recipe was created by Branston NPD team.

SEASON

Autumn/Winter

COMPLEXITY

Simple

PREPARATION TIME

25 minutes

COOKING TIME

10 fritters

SERVES

Serves 4

Ingredients

1 large, sweet potato (400g), peeled
400g parsnips, peeled
1 1/2 inch chunk of ginger, peeled
2 spring onions
½ a red chilli
5 tablespoons gluten free plain flour
Sea salt and freshly ground black pepper
Vegetable oil, for frying

For the dip:

Medium bunch coriander
Small bunch parsley
250g dairy-free Greek-style plain yogurt
Juice of ½ a lime
½ teaspoon of runny honey
Sea salt and freshly ground black pepper
Pickled jalapeño peppers, to taste
Extra lime wedges, to serve

Method

Grate the sweet potato and parsnips using a box grater and place in a colander. Sprinkle over a ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can. Meanwhile, finely grate the ginger and finely chop the spring onions. De-seed the chilli and finely slice too.

Tip the sweet potato and parsnip into a large bowl and add the ginger, chopped spring onions and chilli. Sprinkle over the flour and then add 5-6 tablespoons of water. Get in there with your hands to combine everything well.

Heat a shallow layer of oil in a large frying pan. Divide the mixture into 10 small patties and fry 3-4 of the fritters in the pan at a time, for 3 minutes on each side, or until golden all over and hot through.

Transfer to a wire rack on top of a baking tray and place in a low oven to keep warm as you repeat with the remaining fritters. Add a little more oil to the pan as and when you need to.

To make the dip, add the herbs to the bowl of a food processor. Blitz to a chunky paste. Add the yogurt, lime juice, honey and season well.

Add in a few slices of pickled jalapeño peppers to taste and blitz once more. A bit of texture is good here. Pour the dip into a bowl ready for serving.

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