The West

Parsnip fritters
Picture: Iain Gillespie

Makes about 12

1 bunch spring onions, finely chopped

1 garlic clove, finely chopped

2 tbsp fresh coriander leaves, chopped

3 parsnips, grated

1 turnip, grated

1 big green chilli, seeded, finely chopped

sea salt to taste

1 tsp ground turmeric

1 tsp ground cumin

1 egg, lightly beaten

3/4 cup chickpea flour

extra flour

sunflower oil

small tub plain yoghurt

2 tbsp fresh mint leaves

Combine all ingredients down to chickpea flour but reserve extra flour - use this to mould each fritter out of a tablespoon of mixture. They can be irregular in shape. Heat sunflower oil in a frying pan to medium heat. Add a few fritters at a time. Cook for a few minutes on each side until crisp and golden. Top fritters with a little yoghurt and mint.

The West Australian

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