Spiced Root Fritters w Coriander Creme Fraiche

I used the best of the roots for these yummy morsels. Parsnip, celeriac, beetroot and sweet potato, let’s celebrate the humble roots! These fritters pack plenty of flavour and make for a great snacking recipe.

I love the fritters coned inside a salad leaf (cos works well) or inside a pita. You can use the coriander creme fraiche dollop on top of naan or flatbreads too.

Add some spice to the yogurt to spice things up!

A food processor if you prefer a smooth sauce, alternatively chop coriander finely and add to the creme fraiche.

• 300g mix of waxy potatoes & sweet potatoes (150g of each)
• 200g celeriac, peeled &coarsely grated
• 250g (about 2) parsnips 2, peeled & coarsely grated
• 250g beetroot (1 large), peeled & coarsely grated
• 2 teaspoons cumin seeds
• 1 teaspoon mustard seeds
• 2 large eggs, beaten
• 2 tbspn spelt or plain flour
• salt & pepper
• Oil for frying

Coriander & Lime Creme Fraiche

• 150g creme fraiche or greek yogurt
• 2 handful 20g coriander, leaves picked
• lime ½, zested and juiced
• salt & pepper

1. Toast your spices in a dry frying pan until fragrant, about 5 minutes.
2. Combine all the fritter ingredients in a large bowl and season well with salt and pepper
3. In a separate bowl, combine the ingredients for the coriander dip, either by whizzing up the coriander with the creme fraiche for a smooth dip or by adding finely chopped coriander to the creme fraiche. Season with the lime zest and juice. Add a pinch of salt.
4. Fill a large frying pan with vegetable oil to a depth of 2cm, and heat until a cube of bread browns in 30 seconds.
5. Divide the fritter mixture into 16 roughly equal fritters and fry in batches, flattening them a little with a spatula as you do so. Cook for 5-6 minutes on each side, until crisp, golden and cooked through. Drain on kitchen paper and keep warm in a low oven while you fry the rest.
6. Serve with the coriander dip, and a sprinkling of coriander. (see above for serving suggestions).