Parsnip and courgette fritters
These parsnip and courgette fritters are ready in just 15 minutes. They are vegan, gluten-free, low-cal and low-carb. Perfect for snacking and dipping or for vegan burgers (as patties). Alternatively, serve them with a salad for a healthy lunch. For a spicy version add a couple of pinches of cayenne.
Ingredients
Method
- Peel the parsnip, then grate it coarsely.Grate the courgette too.
- Mix them in a strainer, and add some salt. Rest for 5 minutes, then squeeze out the excess liquid.
- Transfer the mixture to a bowl. Add the spices, minced garlic, baking powder and chickpea flour. Season with salt & pepper, then toss well. You should get a slightly sticky, malleable mixture. If it’s too dry, add a drop of lemon juice.
- Using your hands, shape 4 or 6 flat patties.
- Heat some olive oil in a pan, or spray the patties with olive oil. Fry them on each side until golden, or put them on a baking sheet and bake for about 10 minutes.