Ingredients
3 Medium parsnips, grated
2 spring onions finely chopped
½ lemon juiced
2 tbsp of chickpea flour
1 tbsp of dill, finely chopped
1 tbsp of parsley finely chopped
1 tsp of Maldon sea salt
2 eggs
Olive oil for cooking
YOGURT
150g of yogurt
1 tbsp of dill, finely chopped
1 tbsp of parsley finely chopped
1 garlic clove
2 tbsp of lemon juice
2 tbsp of Olive oil
½ tsp of Maldon sea salt
1 red chilli, finely chopped
Directions
Grate veg in dish towel, squeeze out the excess moisture
Mix the grated parsnip in with rest of the fritter ingredients
Add olive oil to a hot pan and fry a couple of tbsp of the parsnip mixture for a few minutes on each side
Mix the yogurt sauce together and serve with the fritters
