Ingredients
- vegetable oil for deep frying
- chives to serve, snipped
FRITTERS
- waxy potatoes 300g
- celeriac 200g, coarsely grated
- parsnips 2 (about 250g), coarsely grated
- beetroot 1 large (about 250g), coarsely grated
- cumin seeds 2 tsp, toasted
- mustard seeds 1 tsp, toasted
- eggs 2, beaten
- plain flour 2 tbsp
HARISSA AND LIME YOGURT
- greek yogurt 100g
- rose harissa 2 tbsp
- lime ½, zested and juiced
Method
-
Step 1
Cook the potatoes for 10 minutes in salted boiling water, then cool and grate coarsely.
-
Step 2
Combine all the fritter ingredients in a large bowl and season well. In a separate bowl, combine the ingredients for the yogurt with 2-3 tbsp of cold water to slacken it to a double cream consistency.
-
Step 3
Fill a large frying pan with vegetable oil to a depth of 2cm, and heat until a cube of bread browns in 30 seconds.
-
Step 4
Divide the fritter mixture into 16 roughly equal fritters and fry in batches, flattening them a little with a spatula as you do so. Cook for 5-6 minutes on each side, until crisp, golden and cooked through. Drain on kitchen paper and keep warm in a low oven while you fry the rest.
-
Step 5
Serve with the harissa and lime yogurt, and a sprinkling of chives.
Nutritional Information
- Kcals 384
- Fat 19.4g
- Saturates 3.6g
- Carbs 36g
- Sugars 10.8g
- Fibre 10g
- Protein 11.2g
- Salt 0.7g
