Thursday 20 May 2010

Carrot & parsnip fritters

A quick and easy dish that serves as either lunch or dinner.




I realised recently that I hardly ever eat meat these days. I would much rather eat a pile of vegetables than a big hunk of steak. This dish is a great example of how a meat-free dish can be so so good that you won't even realise you're having a vegetarian dinner even if you're a regular omnivore. I served with a simple ceaser salad but this would also be great with big fat homemade chips.

Ingredients:
- 1 large carrot
- 1 parsnip
- 3 spring onions
- 1 slice bread
- 1 egg
- Good pinch salt
- Pinch sweet paprika

Method:

- Grate the carrot and parsnip into a bowl.
- Finely slice the spring onions and them them to the other veg.
- Whizz the bread up in a food processor to make crumbs - this works easiest if the bread is a day or two old. Add it to the bowl with the salt and paprika.
- Chuck in the egg and mix everything together really well.
- Heat some olive oil and a little butter in a frying pan over medium heat. When the oil is hot, form the vegetable mixture into little patties in your hands and place them gently into the pan.
- Saute for 5 - 7 minutes on each side, until golden brown and cooked through.

2 comments:

  1. Mmmm, looks lovely, I love fritters, first one I ever made was a parsnip and courgette fritter. Beetroot fritter works amazingly well too, delicious

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