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Parsnip & halloumi fritters with tomato salsa & avocado
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1 Waitrose Perfectly Ripe Avocado, halved and stoned
Juice 1 lime
150g tomatoes, roughly chopped
1 small red onion, finely chopped
1 tbsp red wine vinegar
70g Polenta Valsugana
40g plain flour
1 tsp baking powder
200g parsnips, peeled and coarsely grated
100g halloumi, coarsely grated
4 salad onions, finely chopped
1 red chilli, deseeded and finely chopped
150ml semi-skimmed milk
2 large Waitrose British Blacktail Free Range Eggs
1 tbsp olive oil
1. Scoop the avocado into a bowl and mash with a fork until really smooth, adding the lime juice as you go. Set aside.
2. Stir together the tomatoes, red onion and red wine vinegar and set aside.
3. Place the polenta, flour, baking powder, parsnip, halloumi, salad onions and chilli in a large bowl. Place the milk and eggs in a separate bowl and whisk together, then add to the parsnip mixture and stir well to combine. Season.
4. Place a large, non-stick frying pan on a medium heat and add a drizzle of the olive oil. Cook heaped tablespoons of the batter, making small but thick pancakes. Fry for about 3–4 minutes until golden, then flip over and cook for another 2–3 minutes until crisp and cooked through. Set aside on kitchen paper in a low, warm oven and repeat to make a total of 8.
5. Divide the avocado mixture between 4 plates and top with 2 fritters. Serve with the tomato salsa.
These freeze well once cooked. Leave to cool completely then layer in a rigid freezer-proof container between sheets of greaseproof paper. Label and freeze for up to 3 months. To reheat from frozen, place on a baking tray and bake for 8–10 minutes at 180°C, gas mark 4 until heated through completely.
Typical values per serving:
This recipe was first published in December 2015.