Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples
These gluten free Parsnip Latkes are topped with a dairy free mustard cashew cream and honey roasted apples. Make mini latkes for the perfect party appetiser.
Servings 4 servings
- 650 g parsnips grated, 1 1/2 pounds
- 6 spring onions finely sliced
- 1 clove of garlic minced
- 1/3 cup flat leaf parsley roughly chopped
- 1/3 cup chickpea flour (also called garbanzo or besan flour)
- 2 eggs beaten
- 1/2 tsp salt
- olive oil for fryin
- MUSTARD CASHEW CREAM:
- 1 cup raw cashews soaked in water overnight
- 1 1/2 tbsp dijon mustard
- 1 tsp lemon juice
- salt and pepper to taste
- HONEY ROASTED APPLES:
- 2 slices apples cored and cut into thick
- 2 tbsp honey
- 2 tsp olive oil
Combine the parsnip, spring onions, parsley, garlic, chickpea flour and salt in a large bowl and mix to combine. Add the beaten egg and stir until the egg is evenly distributed through the mixture.
Place a large frying pan over a medium heat and cover the base of pan with oil. Add spoonfuls of the mixture and cook for 3 to 4 minutes on each side, or until golden. Place on a plate lined with paper towel to drain for a few minutes before transferring the latkes to the oven to keep warm while you cook the remainder.
While the latkes are cooking preheat the oven to 180 (350 fahrenheit) and toss the apples, honey and olive oil together in a small bowel and place in foil and wrap up tightly. Place in a baking dish and bake for 25 minutes.
To make the cashew cream drain the cashews and place in a blender along with the mustard and lemon juice. Blend until smooth and season to taste.
Calories: 463kcal | Carbohydrates: 63g | Protein: 13g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 81mg | Sodium: 419mg | Potassium: 1072mg | Fiber: 12g | Sugar: 25g | Vitamin A: 15% | Vitamin C: 49.6% | Calcium: 11.4% | Iron: 26.2%