Parsnip, sage and parmesan fritters

Seasonal recipe incoming!! Are you ready for these parsnip, sage and parmesan fritters?!

Do you eat seasonally? Did you know that seasonal eating can greatly reduce your carbon footprint? Not to mention that we evolved eating whatever was available locally and seasonally.

From a culinary perspective, autumn is by far my favourite season. So many exciting fruits and veggies; pomegranates, figs, khaki fruits, mushrooms, pumpkin, parsnip, artichokes, beetroot, citrus fruits, cabbage, cranberries, romanesco, celeriac. You get my point..

What is your favourite autumn produce?

I do feel like pumpkin gets all the attention , so over the next few weeks, we'll celebrate some of the other beautiful autumnal ingredients on here!

For these fritters, you’ll need:

• 1.5-2 cups of grated parsnip (you could make this with parsley root too, which is much lower in carbs and currently in season)

• 2 eggs

• 60 grams of grated parmesan

• 4-5 tbsp of sprouted buckwheat flour (you can use any flour*)

• 1 or 2 large cloves of garlic

• half a bunch of sage and a few twigs of rosemary (dried rosemary works too)

• 1 tsp of herbamare seasoning or salt

• 1 tbsp of olive oil or melted butter

• some ghee, coconut, avocado or olive oil to grease the pan

*if you’re using coconut flour, add more liquid ingredients

Mix one egg, grated parsnip, buckwheat and parmesan in a bowl. Mix the other egg, sage, rosemary, garlic, salt and olive oil in a mini food processor, food chopper or blender. Add to mixture in the bowl and combine. Heat a bit of fat in a frying pan. Scoop generous heaped tablespoons of the mixture into a frying pan and press down with a spatula. Cook for about 1-2 minutes on each side.

Serve with a green salad, bacon and garlic or horseradish mayo! I used my mayo recipe as a base and added fresh garlic and horseradish.

You can also make them ahead and store in the fridge or freezer!