Parsnip and courgette fritters

Published on 14 Mar 2025 | In British, Fusion | By Wholeness |

- Prep Time
- 00:07 Minutes
- Cook Time
- 00:08 Minutes
- Difficulty Level

Background

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.

Recipe Rating

(5 /5)
(0 Rating)

Dairy Free, Egg Free, Gluten Free, Nut Free, Sugar Free

The Recipe

Ingredients

1 medium parsnip
1 small courgette
2 cloves of garlic, minced
1 tsp cumin seeds
1 tsp oregano
2 Tbsp chickpea flour
½ tsp smoked paprika
½ tsp baking powder
Salt& pepper
Olive oil or olive oil spray

Instructions

1. Peel the parsnip, then grate it coarsely.Grate the courgette too.
2. Mix them in a strainer, and add some salt. Rest for 5 minutes, then squeeze out the excess liquid.
3. 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.
4. Using your hands, shape 4 or 6 flat patties.
5. 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.