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Carrot and parsnip fritters with garlic mayo recipe

20 ratings

Got some leftover veg at the back of your fridge? Cut down on food waste and make these crispy carrot and parsnip fritters. The grated veg is bound with mustard, mayo and honey and fried until crisp and golden. Serve with a herby garlic mayo dip on the side. See method

Serves 4
15 mins to prepare and 15 mins to cook
533 calories / serving
Vegetarian

Ingredients

3 large carrots (about 300g), peeled and coarsely grated
3 large parsnips (about 300g), coarsely grated
180g mayonnaise
1½ tbsp wholegrain mustard
1 tbsp honey
5 tbsp self-raising flour
½ small garlic clove, crushed
1 tbsp finely chopped parsley, plus extra to serve
2 tbsp olive oil

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
2215kj
533kcal 27%
Fat
44g 63%
Saturates
4g 20%
Sugars
13g 15%
Salt
1.3g 22%

of the reference intake
Carbohydrate 32.4g Protein 4.2g Fibre 7.1g

Method

Put the carrots and parsnips in a clean tea towel and squeeze as much liquid out as possible, then tip into a medium mixing bowl. Stir in 80g mayonnaise, the mustard, honey and flour; season well.
Put the remaining mayonnaise, the garlic and parsley in a small bowl and mix until well combined; set aside.
Heat half the oil in a large frying pan set over a medium heat and drop in 2 tbsp of the veg mixture in a pile, pressing down lightly with the back of a spatula to flatten. Repeat to make 4 fritters and fry for 2-3 mins each side, then remove to a plate and keep warm. Add the remaining oil and repeat twice with the remaining mixture to make 12 fritters in total. Serve with the garlic mayo and an extra scattering of parsley.

See more Carrot recipes