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Serves 2 for lunch

Ingredients:

For the fritters:

• 1 large parsnip, grated
• 1 spring onion, sliced
• 1 tsp sea salt
• 1 tbsp plain flour
• 1 tbsp cornflour
• 1 egg (or see below)
• leaves from 1 oregano sprig, chopped
• 1–2 tbsp olive oil, plus more if needed
• 1 garlic clove, halved

For the dip:

• 3 tbsp mayonnaise
• 1 tbsp tomato purée
• ½ tsp chilli flakes
• leaves from 1 oregano sprig, chopped
• pinch of sugar

Method:

1. Mix the parsnip, spring onion and salt together in a bowl. Stir in the plain flour and cornflour, then the egg, and finally the oregano.
2. Heat the oil in a frying pan over a medium heat.
3. Spoon heaped tablespoons of your parsnip mix into the pan: they should sizzle on arrival! If they don’t, wait another minute before you start spooning them in. Cook over the medium heat for 2 minutes until golden, then turn over and cook until golden brown on both sides. Sometimes, if they aren’t brown enough, I keep turning them until they’re brown, crispy and delicious. Just at the end, put the garlic clove in to flavour them.
4. Mix all your dip ingredients together in a bowl, adding a pinch of salt.
5. Enjoy the fritters straight away with the dip, or let them cool and take with you for an on-the-go lunch.

Note for vegan fritters:

If you don’t have an egg, or want to keep the recipe vegan, replace the egg with a spoon or two of water and replace the mayo for vegan mayo.