Parsnip latkes with halloumi and fig salsa
Waitrose and Partners

Parsnip latkes with halloumi and fig salsa

Try your hand at potato and parsnip latkes with added flavour and vibrancy, teaming salty Cypriot halloumi with fresh basil and soft, sweet figs. 

Please note, the ingredients in this recipe are not certified kosher as sold by Waitrose.

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  • Serves4
  • CourseSide
  • Prepare15 mins
  • Cook30 mins
  • Total time45 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 2 Essential baking potatoes (about 400g), coarsely grated
  • 2 Essential parsnips (about 300g trimmed), coarsely grated
  • 1 large red onion, ½ grated, ½ finely chopped
  • ½ 400g can essential Waitrose chick peas, drained and mashed roughly with a fork
  • 50g plain flour
  • 2 Essential eggs
  • 3 tbsp olive oil
  • 2 tbsp red wine vinegar
  • 250g Essential Waitrose halloumi, cut into 12 slices
  • 25g pack of 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.


Typical values per serving when made using specific products in recipe


2,503kJ/ 598kcals



Saturated Fat












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5 out of 5 stars1 rating