These root vegetable fritters are simple to make and are an excellent way to use up leftover beetroot, carrot or parsnip.
To make the honey and mustard dip, combine all the ingredients in a bowl. Cover and chill until needed.
Preheat the oven to gas 1, 140°C, fan 120°C. Put each batch of grated vegetables in a clean tea towel (not your fave – it will stain) or muslin cloth and squeeze, over the sink, to remove the excess liquid (wear gloves to prevent staining from the beetroot). Divide between three separate bowls.
Combine the beetroot, parsley and flour; the carrots, coriander, cumin and flour; the parsnips, sage and flour. Add the beaten egg to each bowl and stir until combined. Using your hands, firmly shape each mixture into six fritters.
Put half the olive oil in a large frying pan set over a medium heat. Cook the fritters in two batches for 3-4 minutes each side, until golden. Drain on kitchen paper to soak up any excess oil, then transfer to the oven to keep warm while you cook the remaining fritters. Add the remaining olive oil before frying the second batch. Serve the fritters with the honey and mustard dip and some salad leaves.
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