Autumn 2021

Madeleine Shaw’s Parsnip Fritters

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Servering: 4

Förberedelsetid: 20 minutes

Cook Time: 10 minutes

Parsnip fritters with yoghurt dip

Ingredienser

New Maldon Sea Salt Flakes packaging green FLINGOR AV HAVSSALT 250g

3 medium parsnips, grated

Handful of spring onions finely chopped

Half lemon juiced

2 tbsp plain flour

1 tbsp dill finely chopped

1 tbsp parsley finely chopped

1 tsp Maldon Salt

2 eggs

Dash of olive oil

FOR THE YOGHURT DIP

150g natural yoghurt

1 tbsp dill finely chopped

1 tbsp parsley finely chopped

1 garlic clove

2 tbsp lemon juice

2 tbsp olive oil

Pinch of Maldon Salt

1 red chilli finely chopped

Förberedelse

Parsnips are in season right now and as delicious as they are honey roasted they taste even better fried up into a crispy fritter and dipped into a creamy, herby yogurt sauce all finished off with a pinch of Maldon salt to bring out all the amazing flavours.

It’s a super simple meal that works any time of day, you could top yours with poached eggs and avocado for the yummiest brunch or put them with some salad in your lunchbox for an amazing meal on the go.

How to create:
1. Grate parsnips into a towel and squeeze.
2. Mix with rest of ingredients.
3. Heat some oil in a pan and start by making 4 spooning the mixture in, once it starts to go golden flip over and cook through.

4. Combine all ingredients for the yoghurt dip, mix together and serve!

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