Name: Vegetable fritters
Total time: 35 min
Yield: Serves 4
Ingredients: for deep frying vegetable oil; to serve chives, snipped; 300g waxy potatoes; 200g celeriac, coarsely grated; 2 (about 250g) parsnips, coarsely grated; 1 large (about 250g) beetroot, coarsely grated; 2 tsp cumin seeds, toasted; 1 tsp mustard seeds, toasted; 2 eggs, beaten; 2 tbsp plain flour; 100g greek yogurt; 2 tbsp rose harissa; ½ lime, zested and juiced

for deep frying vegetable oil
to serve chives
snipped

FRITTERS

300g waxy potatoes
200g celeriac
coarsely grated
2 (about 250g) parsnips
coarsely grated
1 large (about 250g) beetroot
coarsely grated
2 tsp cumin seeds
toasted
1 tsp mustard seeds
toasted
2 eggs
beaten
2 tbsp plain flour

HARISSA AND LIME YOGURT

100g greek yogurt
2 tbsp rose harissa
½ lime
zested and juiced

Method

step 1
Cook the potatoes for 10 minutes in salted boiling water, then cool and grate coarsely.
step 2
Combine all the fritter ingredients in a large bowl and season well. In a separate bowl, combine the ingredients for the yogurt with 2-3 tbsp of cold water to slacken it to a double cream consistency.
step 3
Fill a large frying pan with vegetable oil to a depth of 2cm, and heat until a cube of bread browns in 30 seconds.
step 4
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.
step 5
Serve with the harissa and lime yogurt, and a sprinkling of chives.