Amelia Freer is a nutritional therapist and healthy eating expert and her book Eat. Nourish. Glow. is a brilliant look at 10 easy steps for losing weight, looking younger and feeling healthier. While the book mainly talks through her steps to healthy eating, there are some great recipes also included. One of my favourites is another breakfast option and is especially good if you are looking for something little more savoury than the cottage cheese pancakes.
Parsnip fritters are basically a healthy version of a hash brown. They are incredibly filling and satisfying and go perfectly with soft boiled eggs. The added bonus is that they contain no gluten and are very low in fat which makes them perfect for my Fibromyalgia diet.
Amelia’s recipe makes 6 small fritters which is more than enough to serve with 2 eggs.
Prep Time: 15 minutes
Cook Time: 15 minutes
1 parsnip, peeled and grated into sticks using a mandoline or grater [I actually use a spiralizer]
2 tbsp coconut flour
1 egg, beaten
1 tsp ground cumin
A pinch of sea salt and freshly ground black pepper
1 tbsp coconut oil, melted
Here is how to make them:
- For the fritters: 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/325°F/Gas mark 3 on a baking tray, covered in greaseproof paper.
Amelia suggests that you could try these with sweet potato or courgette instead of parsnip although I haven’t ventured away from the original recipe too much because they are too damn delicious. The cumin adds a spicy, warming sensation. They are the ultimate in comfort food.
Have you tried parsnip fritters? If not, would you want to give them a try? I like these with lovely dippy eggs [free-range from my dad’s chickens], what would you serve these little beauties with?