We’ve got a lot of large parsnips at the moment and although I love roast parsnips, we don’t often light the wood-fired oven and cook a roast dinner. I’ve therefore been looking for new ways of cooking them. This recipe is similar to a bhaji and uses oregano instead of spices. You could substitute parsnips with butternut squash or sweet potato. This recipe with no eggs but with potatoes is very similar to a potato rosti.
- 200g coarsely grated parsnip
- 1/2 teaspoon salt
- sprinkle oregano
- 2 small eggs
- splash extra virgin olive oil
- Mix all of the ingredients well in a bowl.
- Heat some sunflower oil in a large frying pan.
- Put spoonfuls of the mix into the frying pan and fry on a medium heat for 6 minutes, covering the pan with a large saucepan lid.
- Turn and fry for a further 6 minutes, covering the pan.
- Remove the lid and fry for another minute or so until the fritters are golden and crispy.
The recipe makes about 8 fritters.