Festival Recipe
Curried Parsnip and Carrot Fritters
Recipe by Lou Robbie
- Serves10
Ingredients
- 1 large parsnips, peeled and grated (200g)
- 2 medium carrots, peeled and grated (200g)
- 1 teaspoon mild curry powder
- 1 egg
- 6 tbsp plain flour
- pinch salt and pepper
Method
Fritters are a great way to get vegetables into our kids. Easy to make finger food that they can dip in they’re favourite sauce!
Step 1: Grate the parsnips and carrots and put them in a bowl, squeeze out any excess liquid, and season with salt and pepper. Crack in the egg, add the curry powder and spoon in the flour. Mix well.
Step 2: Cook the fritters. Warm a non-stick frying pan on a medium heat, add some oil to coat the pan. Spoon on 3-4 mounds and gently push down to flatten. Cook for a few minutes on either side until golden. Repeat.
Suitable for the lunchbox: Eat warm or cold.
Storage: Store in the fridge for 3 days, or freezer for 3 months.
