Holy SMOKES, can we just talk about how fritting good this recipe is? *Inserts smug side smile emoji*
All puns side: I’m not usually one for blowing my own trumpet (Alright, alright! Maybe I am a little – but that’s just when it comes to food so it’s okay… Right?), but I just couldn’t help feeling a sense of total victory when plating up these parsnip and pea fritters. I like to call them ma ‘Golden Boys’. HUT HUT!
Oh… Where do I begin? You have the slight sweetness of the parsnips blending harmoniously with the power spice that is punchy turmeric – and I love the way the little jewels of garden peas pop in the mouth with each and every oh-so flavourful bite! Together they make one hell of a combo that pairs just so damn good with that deliciously salty smoking hot mackerel.
In my eyes, smoked mackerel is always going to be a fail-safe winner simply as it comes… But when it’s hot? Oh, it’s REAL hot. You’re going to want to try to try this out whenever you next have the luxury of a slow morning to prepare a particularly special brunch – or you could even prep it for a simple lunch or dinner to have through out the week, if you’re a ‘breakfast food suits me anytime’ kinda person. Hey, let’s face it: Who doesn’t love a spot brunch at 7pm nowadays, any way?
And rest assured – the fritter fun doesn’t stop there. Hell no! This recipe yields 5 generous sized fritters, so you can save the rest of leftovers… Just keep them nice and safe sealed in an airtight container in the fridge, ready for you to grab whenever the hanger strikes. I can highly recommend having them straight outta the box for a quick snack – or adding to salads, dunking in to soups or slathering with all the hummus for a sophisticated yet speedy feed that doesn’t lack in goodness or taste. A win win all round, I think you’ll agree?
JUST A FEW GENERAL NOTES:
I made these using a flax egg to make them egg free, but if you’re lucky enough to tolerate eggs – go ahead and use one! Just so long as you’re adding in either to bind the mix together, you’re all set.
Not a mackerel fan? It’s cool – I know that the saltiness and intense fish flavour isn’t for everyone. So go ahead and try these fritters with a fried/poached egg resting on top, or with a helping of juicy shredded chicken. So much YES!
Don’t eat meat at all? No problemo! Just serve with whatever protein you like: Tofu, hummus, toasted nuts and seeds, tahini, nut butter. They’re real versatile, so just play around and see what does it for you!
I hope you enjoy eating them as much as I enjoyed making them, lovers…
- 5 medium parsnips
- 1 clove garlic, grated
- 70g buckwheat flour
- 1 flax egg*
- 1 heaped tsp turmeric
- 50g frozen peas
- pink salt and pepper, to taste
- 1 tsp coconut, avocado or olive oil
- 2 mackerel fillets
- ½ avocado
- Fresh greens
- Peel the parsnips and chop half of them before steaming until soft (around 15 minutes) and mashing up.
- Grate the other half of the parsnips and place them in a medium bowl with the mash, turmeric, garlic, salt, pepper, peas, buckwheat flour and flax egg - stirring well with a wooden spoon so well combined. Use your hands to form the fritters and place on a plate ready for cooking! If they look too wet, add more flour and if they seem too dry then just add in a splash of almond milk.
- Heat the oil in a pan on a medium heat and fry each fritter on either side for 3 minutes until nice and golden, using a spatula to flatten and flip. Meanwhile, you can place the mackerel in a preheated oven at 180 degrees to cook for 8-10 minutes.
- Serve the mackerel up with a hot fritter, greens, avocado and finish with a squeeze of lemon. Season to taste!
- *For the flax egg, combine one tablespoon ground flaxseed with 2tbsp of warm water and leave to gel for 5 minutes.