Parsnip and Potato Fritters

Heavily adapted from another Ottolenghi Guardian recipe, these fritters made for a nice light lunch a couple of days this week.

Wanting to speed up the process and not make two purées, I sautéed about 450g of thinly sliced parsnips and only 100g of potatoes, with the garlic, pepper, lemon peel and thyme until soft enough to mash. I enlisted the help of an immersion blender to get some of the more stubborn lumps out! I added about 2 tablespoons of butter and a dash of cream to the pure and spread the mixture out on a small tray and popped it in the fridge for about 15 minutes while I cleaned up the kitchen.

I shaped the fritters and dipped in 1 whisked egg and some panko/bread crumb mix. Not having access to Bottarga, I used the mango pickle yoghurt from the Rice Flour Pancake recipe, but sweetened it up with a little mango chutney. Spicy mayo would be a good accompaniment for a vegan twist.

Delish washed down with a nice Pale Ale!