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Parsnip and carrot fritters

Nutrition information per person: 106 calories / 20 g carbs / 1g fat / 3g protein. Vegetarian

Recipe in collaboration with

Boosting your brunch with vegetables is one of my top tips to start the day right. I love these vegetable fritters as an alternative for toast. It is super quick and speedy and something ideal for St.Stephen’s Day, served with poached eggs and sprouts.


150g parsnip

150g carrots

1 white onion

2 cloves garlic

2 tbsp flour

1 egg

Handful of fresh parsley


1. Grate the parsnip and carrot. Chop the onion into half-moons.

2. In a large bowl, combine the vegetables with crushed garlic, parsley and the egg. Season well with black pepper.

3. Sift in the flour gradually, stirring well to ensure everything is combined.

4. Using 2-3tbsps of the mixture, form a patty with your hands and flatten to squeeze out any excess water.

5. Heat a knob of butter in the pan on a medium heat and fry for about 3 minutes on each side until golden (you can do this in batches. I I like to use a cookie cutter to ring to hold the shape together before flipping. Flip carefully using a spatula and a spoon)

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