Carrot & Parsnip Fritters with Persian Feta

Recipe from Finger Food Night

Ingredients

60g rice flower

125ml water

2tsp baking powder

1 egg

1/2tsp ground cumin

1.5 cups grated carrot

1.5 cups grated parsnip
1/4 cup flat parsley leaves
sea salt and cracked pepper

60ml vegetable oil

Persian feta

Method

Place the rice flour, water, baking powder, egg, cumin, carrot, parsnip, parsley, salt and pepper in a bowl and mix to combine.

Heat oil in a large fry pan

Place tablespoons of mixture in the pan, flatten slightly

Cook in batches for 1 - 2 minutes each side or until golden

Serve warm topped with feta and extra parsley leaves