Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples

Name: Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples
Total time: 30 min
Yield: 4 servings
Ingredients: 650 g parsnips; 6 spring onions; 1 clove of garlic; ⅓ cup flat leaf parsley; ⅓ cup chickpea flour; 2 eggs; ½ tsp salt; olive oil; MUSTARD CASHEW CREAM:; 1 cup raw cashews; 1 ½ tbsp Dijon mustard; 1 tsp lemon juice; salt and pepper to taste; HONEY ROASTED APPLES:; 2 slices apples; 2 tbsp honey; 2 tsp olive oil

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Total Time
30 mins
Servings
4 servings
Calories
463 kcal
Course
Appetizer
Cuisine
Vegetarian, gluten-free

Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples

Omar Parker

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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.

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Ingredients

Servings

650 g parsnips grated, 1 ½ pounds
6 spring onions finely sliced
1 clove of garlic minced
⅓ cup flat leaf parsley roughly chopped
⅓ cup chickpea flour (also called garbanzo or besan flour)
2 eggs beaten
½ tsp salt
olive oil for fryin
MUSTARD CASHEW CREAM:
1 cup raw cashews soaked in water overnight
1 ½ 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

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Instructions

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.

Nutrition Information

Show Details

Calories 463kcal (23%) Carbohydrates 63g (21%) Protein 13g (26%) Fat 20g (31%) Saturated Fat 3g (15%) Cholesterol 81mg (27%) Sodium 419mg (17%) Potassium 1072mg (31%) Fiber 12g (48%) Sugar 25g (50%) Vitamin A 750IU (15%) Vitamin C 40.9mg (45%) Calcium 114mg (11%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 463 kcal

% Daily Value*

Calories	463kcal	23%
Carbohydrates	63g	21%
Protein	13g	26%
Fat	20g	31%
Saturated Fat	3g	15%
Cholesterol	81mg	27%
Sodium	419mg	17%
Potassium	1072mg	23%
Fiber	12g	48%
Sugar	25g	50%
Vitamin A	750IU	15%
Vitamin C	40.9mg	45%
Calcium	114mg	11%
Iron	4.7mg	26%