So as I said yesterday when I make dinner I always think a day or two in advanced to save me time in the kitchen.
Whether it be making extra for Mr Lids packed lunch to take to the office the next day or making extra to use as a base to make something yummy for the next nights dinner- it’s a little something called mes en plas, which means everything in its place- sorta like saying get everything ready now, so later you can just put things together to make your dish- a fancy way of saying get organised.
There is nothing worse than coming home after a long day and having to start dinner from scratch.
Once you build a little confidence in throwing things together- left overs will become your best friend!
Parsnip and carrot fritters with spiced yoghurt
Leftover mashed carrot and parsnip
Ground cumin, coriander and caraway
Self raising flour
I prefer to get whole spices toast them on a low heat in a dry pan till fragrant, leave to cool and grind in a mortar and pestle.
Add spices and some chilli (either dried or fresh) to the left over mash, season with salt and pepper.
Add an egg or two- you want enough egg to help bind the fritters, but not do much that they are eggy.
If you want the fritters to be gluten free use a blend of rice flour and potato starch with some baking powder (a blend of gluten free flours is more stable than using one type on its own)
If you can have gluten use self raising flour- add 1/4 cup at a time and fold in- do not mix too much because you will develop the gluten and make the fritters doughy.
Lightly oil a fry pan and spoon mix into ring moulds, cook both sides till golden.
Put fritters on grease proof paper and cook in the oven till firm to touch.
180c dependent on size about 10-15min
For the spiced yoghurt add some of the spice mix, a squeeze of lemon and salt to taste.