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Parsnip Fritters with Garlic Spinach

Servings: 3
Author: Louise-Claire Cayzer


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


For the Fritters

  • Grate ¾ of the parsnips.
  • Then blitz in a food processer the onion, garlic, rosemary and the other ¼ of parsnips until it's a coarse paste.
  • Whisk the eggs together.
  • 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.
  • Using a heavy based frying pan, slick the pan with oil
  • 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.
  • In a decent size pan you can probably cook 3-4 fritters at time.
  • The first one (for some reason) will always be wrong, don't worry it just works that way.
  • I like to put the freshly made fritters onto a bit of kitchen towel, but
  • If you're making the spinach from fresh, just trim any woody stalks off and roughly cut up.
  • 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.
  • Wilt the spinach down (or thaw it) until it's smushy, and add in the stock powder and wine/mirin.
  • To Serve..
  • Serve layer the fritters and spinach.. serve with a little chilli sauce like my home made sriracha for a kick


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.