Vegetable Fritters with Yoghurt and Spinach

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Step 1

To make the sauce combine the yoghurt, mint and garlic, season with sea salt to taste. Set aside.

Step 2

Place the parsnips, carrots, chickpeas, spring onions, spices and flour into a bowl and mix well. Add the eggs and mix just until combined.

Step 3

Heat a film of oil in a large frying pan over a medium heat and fry quarter cup scoops of the mixture in batches until golden brown on both sides, press the fritters quite firmly while cooking to compact them so they hold together.

Step 4

Serve fritters with spinach and top with a dollop of yoghurt.