Thursday 20 October 2016

Parsnip fritters

Published 28/04/2015 | 02:30

A healthy version of the hash brown - but just as satisfying. These work just as well with courgette or sweet potato and are lovely at any meal but I particularly love them with an egg for breakfast. I often add some spinach or avocado too.

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Serves 6

Prep time: 15 mins Cook time: 15 mins


1 parsnip, peeled and grated into sticks using a mandoline or grater

2 tbsp coconut flour

1 egg, beaten

1 tsp ground cumin

A pinch of sea salt and freshly ground black pepper


Mix all the ingredients together in a bowl until combined, then using your hands or a spoon, divide the mixture into 6 portions. Mould each portion together roughly. Heat the coconut oil and fry the fritters for about 2 minutes on each side until crisp and golden brown. If you are making larger batches, you can also bake in the oven preheated to 160°C on a baking tray, covered in greaseproof paper.

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