Beetroot and parsnip fritters
Photo by Emma Goodwin

Beetroot & Parsnip Fritters

Beetroot and parsnips are abundant during the winter months and are two of my favourite root vegetables.  Naturally both are nutritious and provide digestive friendly fibre. Beetroot is considered to help lower blood pressure. You can make a fritter using most vegetables, so feel free to play around using what you have available

serves 6 

GLUTEN-FREE, DAIRY-FREE, VEGAN


INGREDIENTS

1 onion, diced
2 garlic cloves, finely chopped
2 parsnip (200g), peeled and coarsely grated
2 medium beetroot (300g), peeled and coarsely grated
2 carrots (200g), peeled and coarsely grated 2 eggs
pinch of salt and grind of pepper
a few sprigs of mint, leaves chopped
1 small bunch (25g) chopped dill – save half for the yoghurt
oil for frying
180g goats or coconut yoghurt (if dairy-free or vegan)
1 heaped tablespoon of horseradish


STEP-BY-STEP

In a large frying pan, sauté the onion and garlic gently for 6 minutes until soft and set aside. 

Grate the root vegetables and remove any liquids by giving it a good squeeze, either in a sieve or with gloved hands. 

Combine all ingredients, but only half the dill. 

Using the same large frying pan, add oil and drop heaped table spoonfuls of the mixture into patty shapes about 6cm wide and cook for 3-4 each side on a medium heat. These are delicate to turn so handle gently. You will need to work in batches and may need a little more oil each time.

Mix the remaining chopped dill and horseradish with the yoghurt and serve with the warm fritters.


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