Carrot + Parsnip Fritters

Wash the carrots and parsnips to remove any dirt (I scrub them under cold water with a vegetable brush). Trim and discard the ends. Grate the vegetables and transfer them to a large mixing bowl.

Add a pinch of salt and mix well. Leave for 10 minutes to draw out some of the moisture.

Transfer the grated vegetables to a clean tea towel and squeeze out as much liquid as possible, then return them to the bowl.

Add the nutritional yeast, nutmeg, a small pinch of salt, a pinch of pepper, mustard and about three-quarters of the parsley. Mix well.

Add the chickpea flour and stir again, then pour in the water and mix until the mixture holds loosely together without feeling too wet.

If using a stainless steel pan (see tips), heat the pan over a medium-high heat. Once hot, add a small splash of oil and swirl it around the pan.

Working in batches of 2-3, spoon about one-sixth of the mixture into the pan and press it down firmly to about 0.5cm thick. Make sure it’s compact so the fritters hold together while cooking. Cook for 1-2 minutes on one side until crispy, then loosen gently with a spatula, flip, and cook for another 1-2 minutes. Transfer to a plate and repeat until you have 6 fritters.

Meanwhile, add the yoghurt, grated garlic, remaining parsley, a pinch of salt and the juice from half the lemon to a bowl. Stir to combine.

Serve the fritters with the yoghurt sauce, a wedge of lemon and freshly ground black pepper. Enjoy.