GF Parsnip Veggie Fritters

INGREDIENTS

  • 500g grated parsnip and carrot (I usually use 1 large carrot and 3-4 parsnips to make up the 500g)

  • 5 large eggs or 6 medium sized eggs

  • 3 Tbsp cassava flour

  • 1 cup frozen organic peas or corn (or a mix of both)

  • 1 - 1.5 Tbsp adobo seasoning (or herbs and spices of your choice)

  • 1 red onion finely diced or 3 spring onions, sliced

  • Ghee for frying

INSTRUCTIONS

  1. Add all ingredients into a bowl and mix until combined.

  2. Heat a large frying pan on medium heat.

  3. Add some ghee to the frying pan and allow it to melt. Using a spoon, scoop about 2 tablespoons of the mix onto the frying pan to create a round fritter shape. My frying pan fits 3 fritters which are evenly spaced apart.

  4. Cook the fritters for 2-3 minutes then flip them once and continue cooking them an additional 1 to 2 minutes until they’re golden brown and crispy. Transfer the fritters to the paper towel-lined plate.

  5. Repeat the cooking process with the remaining mixture. You get approximately 16 fritters.

- Store in an airtight container in the fridge for up to 5 days.
- You can re-heat the fritters on an oven tray, they take about 10 minutes and go extra crispy which is delicious.
- I like to serve them with either fresh avocado slices and an additive free hot sauce, or this yummy olive oil aioli or this bone broth mayo dolloped on top.