Parsnip Fritters with Garlic Spinach
Servings: 3
Author: Louise-Claire Cayzer
Ingredients
For the Fritters
  • 750 g parsnips ,
  • 1 onion , roughly chopped
  • 1 clove garlic
  • 1 Tbs chia seeds , soaked in 3 Tbs water until jellyish (optional)
  • 1 Tbs fresh rosemary
  • 2 small eggs , or one large one
  • 1 tsp marigold stock powder
  • 2 Tbs nutritional yeast (optional)
  • 1 - 3 Tbs oil (I like olive, but use whatever- coconut, flaxseed, rapeseed..whatevs)
For the Garlic Spinach
  • If using fresh spinach , approx 1 bunch/1 large pack
  • If using frozen around 5-6 blocks
  • 2 cloves garlic
  • 1 Tbs white wine or mirin
  • 1 tsp marigold stock powder
  • a smidge of oil
  • Salt & Pepper
Instructions
For the Fritters
  1. Grate 3/4 of the parsnips.
  2. Then blitz in a food processer the onion, garlic, rosemary and the other 1/4 of parsnips until it's a coarse paste.
  3. Whisk the eggs together.
  4. Then, mix all the grated parsnips, chia seeds if using, the blitzed mix in a large bowl until thoroughly mixed together. You should end up with a thick batter.
  5. Using a heavy based frying pan, slick the pan with oil
  6. Drop in 1 fat Tbs of the mix and flatten out with a fish slice or flat pan spatula thingy- it should end up approx 10 cm in diameter.
  7. In a decent size pan you can probably cook 3-4 fritters at time.
  8. The first one (for some reason) will always be wrong, don't worry it just works that way.
  9. I like to put the freshly made fritters onto a bit of kitchen towel, but
  10. If you're making the spinach from fresh, just trim any woody stalks off and roughly cut up.
  11. Then put the garlic with some oil into a big saucepan. and then, whether you're using frozen or fresh spinach, tip the lot into the pan.
  12. Wilt the spinach down (or thaw it) until it's smushy, and add in the stock powder and wine/mirin.
  13. To Serve..
  14. Serve layer the fritters and spinach.. serve with a little chilli sauce like my home made sriracha for a kick
Recipe Notes

Notes for the Fritters:
I grated 2 quite large parsnips until their cores, then blitzed the big cores. This combination of textures really worked in these fritters.