Ingredients
- 4 tbsp olive oil (or coconut oil), plus a drizzle
- 1 onion, finely diced
- 2 tbsp medium curry powder
- 250g parsnips (approx. 2), roughly grated
- 100g gram flour
- 3 pinches sea salt
- 100g pomegranate seeds
- 0.5 red onion, finely chopped
- 2 limes, 1 juiced, 1 cut into wedges
- 25g coriander, leaves picked and finely chopped
- 100g vegan coconut yoghurt
- 140g baby leaf salad
Method
Step 1
Heat 1 tbsp oil in a large frying pan and fry the onion for 10 mins until softened; add the curry powder for the last few mins.Step 2
In a large mixing bowl, combine the grated parsnips, fried onion mixture, flour and a pinch of sea salt. Gradually add 100ml water, mixing until sticky.Step 3
Wipe the frying pan clean with kitchen towel, then return to the hob with 1½ tbsp oil. Scoop up 1-2 tbsp of the mixture and drop it into the pan, flattening with the back of a spoon. Repeat to make 6 fritters, frying for 2-3 mins on each side or until crispy and golden. Remove to a plate lined with kitchen towel. Add the remaining oil and repeat with the remaining fritter mixture to make 12 fritters in total.Step 4
Meanwhile, for the salsa combine the pomegranate seeds, red onion, juice of ½ lime and coriander in a small bowl with a pinch of sea salt and a drizzle of oil. In a separate bowl, stir the juice of ½ lime into the yoghurt with a pinch of salt.Step 5
Serve the fritters with the yoghurt, salad leaves and salsa, with the lime wedges for squeezing over. Leftovers will keep chilled in a sealed container for up to 3 days – enjoy hot or cold.