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Parsnip latkes with halloumi and fig salsa
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2 essential Waitrose baking potatoes (about 400g), coarsely grated
2 essential Waitrose parsnips (about 300g trimmed), coarsely grated
1 large red onion, ½ grated, ½ finely chopped
½ x 400g can essential Waitrose chick peas, drained and mashed roughly with a fork
50g plain flour
2 essential Waitrose eggs
3 tbsp olive oil
2 tbsp red wine vinegar
250g essential Waitrose halloumi, cut into 12 slices
25g pack basil
4 fresh figs, chopped
1. Preheat the oven to 200˚C, gas mark 6. Wrap the potato in kitchen paper, squeeze out any liquid and set aside for a few minutes. Mix in a bowl with the parsnips, grated onion, chick peas, flour and eggs; season.
2. Heat 1 tbsp oil in a wide, non-stick frying pan. Mould ½ the mixture into 6 patties. Press each down into the oil using a spatula; fry for 2–3 minutes or until dark golden. Turn, fry for 2–3 minutes more, then lift onto a baking tray. Repeat with another 1 tbsp oil and the remaining mixture, then bake all 12 latkes for 10 minutes.
3. Meanwhile, toss the chopped onion with the vinegar and remaining 1 tbsp oil. Season and set aside for 5 minutes. Sear the halloumi for 2 minutes on each side, until golden. Tear most of the basil, reserving a few whole leaves to garnish, and tumble into the onion and vinegar with the figs. Serve alongside the latkes and halloumi, with the whole basil leaves scattered on top.
This recipe first appeared in Waitrose Food, September 2017 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
Per serving 2503kJ
This recipe was first published in September 2017.