Serves 4

If you’re on the hunt for the perfect satisfying snack, look no further than these bright and colourful fritters from Seasonal Spuds. You don’t even need eggs to bind the mixture, making these suitable for vegans and non-vegans alike. The coriander and parsley dip offers an added bonus.

Ingredients

For the fritters:

1 large, sweet potato (400g), peeled
400g parsnips, peeled
1½ inch chunk of ginger, peeled
2 spring onions
½ a red chilli
5 tbsp gluten-free plain flour
Sea salt and freshly ground black pepper
Vegetable oil, for frying

For the dip:

Medium bunch coriander
Small bunch parsley
250g dairy-free Greek-style plain yoghurt
Juice of ½ a lime
½ tsp of runny honey
Sea salt and freshly ground black pepper
Pickled jalapeño peppers, to taste
Extra lime wedges, to serve

Method

1. Grate the sweet potato and parsnips using a box grater and place in a colander. Sprinkle over a ½ teaspoon of salt and leave to sit for 10-15 minutes, before using a clean tea towel to squeeze out as much liquid as you can.

2. Meanwhile, finely grate the ginger and finely chop the spring onions. De-seed the chilli and finely slice too.

3. Tip the sweet potato and parsnip into a large bowl and add the ginger, chopped spring onions and chilli. Sprinkle over the flour and then add five-six tablespoons of water. Get in there with your hands to combine everything well.

4. Heat a shallow layer of oil in a large frying pan. Divide the mixture into 10 small patties and fry three-four of the fritters in the pan at a time, for three minutes on each side, or until golden all over and hot through.

5. Transfer to a wire rack on top of a baking tray and place in a low oven to keep warm as you repeat with the remaining fritters. Add a little more oil to the pan as and when you need to.

6. To make the dip, add the herbs to the bowl of a food processor. Blitz to a chunky paste. Add the yogurt, lime juice, honey and season well.

7. Add in a few slices of pickled jalapeño peppers to taste and blitz once more. A bit of texture is good here. Pour the dip into a bowl ready for serving.

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