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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.
Print Recipe
Prep Time 7 minutes
Cook Time 8 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: British, Fusion
Calories: 1234
Ingredients Method

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

Method
 

  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.