Ingredients
- 7 small-medium carrots
- 3 medium parsnips
- 1 medium sweet onion
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 bunch fresh coriander
- 2 cloves garlic
- 4 eggs
- 3 Tbls flour
- 1/2 tsp salt
- 1/2 tsp pepper
- Olive oil or grapeseed oil for frying
Parsnip and carrot latkes with beetroot walnut tofu whip
Method
- In a small pan, toast cumin and coriander until fragrant
- Remove from heat and set aside
- Peel and grate carrots and parsnips
- Combine them with the finely diced onion, minced garlic, chopped coriander, cumin and ground coriander
- Fold in the flour then add the beaten eggs, salt and pepper
- Heat pan to a medium and add a glug of oil (about 2 Tbls)
- Place a large tablespoon of the carrot/parsnip mixture (do 3 at a time) into the hot oil and spread out with the back of the spoon
- Fry the fritters on both sides until golden brown, crispy and cooked through
- Keep in a warm oven until you’re ready to eat
- Serve layered with the beetroot tofu whip
Comments
Stack these fritters, layering with the beetroot tofu whip to create a rainbow of colour, texture and flavour.
Thanks to Wairuna Organics for providing the carrot and parsnips used in the demonstration at the market
Please click here if you would like to download a printable copy
