Parsnip Latkes with Mustard Cashew Cream and Honey Roasted Apples

Ingredients

• 680 gparsnips, grated
• 6spring onions, finely sliced
• 1 clovegarlic, minced
• about 10 gflat-leaf parsley, roughly chopped
• about 40 gchickpea flour
• 2eggs, beaten
• 1/2 tspsalt
• as neededolive oil, for frying
• about 140 graw cashews, soaked in water overnight
• 22.5 mlDijon mustard
• 5 mllemon juice
• to tastesalt and pepper
• 2 slicesapples, cored and cut into thick wedges
• 30 mlhoney
• 10 mlolive oil

Instructions

1. 1

   Soak the cashews

   The night before, or at least a few hours ahead, put the cashews in a bowl and cover them with water. Leave until soft, then drain before using.

2. 2

   Mix the latkes

   In a large bowl, combine the grated parsnips, spring onions, garlic, parsley, chickpea flour and salt. Add the beaten eggs and stir just until combined.

3. 3

   Fry until crisp

   Heat a thin layer of olive oil in a large frying pan over medium heat. Add heaped spoonfuls of the parsnip mixture and flatten them slightly. Fry for 3 to 4 minutes per side, until deeply golden and crisp. Drain on a paper-towel-lined plate and keep warm in a low oven while you cook the remaining batches.

4. 4

   Roast the apples

   While the latkes cook, preheat the oven to 180°C (350°F). Toss the apple wedges with the honey and 10 ml olive oil, wrap tightly in foil and place in a baking dish. Roast for 25 minutes, until tender.

5. 5

   Blend the cream

   Drain the soaked cashews and put them in a blender with the Dijon mustard and lemon juice. Blend until completely smooth, adding a splash of water if needed to loosen the mixture. Season with salt and pepper to taste.

6. 6

   Assemble and serve

   Serve the latkes warm, topped with a spoonful of mustard cashew cream and the honey-roasted apples.

What are parsnip latkes?

Latkes are crisp fritters traditionally associated with Ashkenazi Jewish cooking, commonly made with grated potato. This version uses parsnips instead, giving the patties a sweet, earthy flavour and pairing them with a bright mustard cream and soft roasted apples.

Chickpea flour and egg bind the grated vegetables, while frying creates browned edges. The toppings bring contrasting creamy, tangy and sweet notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 480 calories, 14g protein, 65g carbs, 22g fat.

The parsnips, chickpea flour, apples and honey contribute most of the carbohydrates; the frying and topping oils, cashews and eggs contribute fat. Eggs, cashews and chickpea flour provide protein. Pair a serving with a generous green salad or other non-starchy vegetables to balance the plate.

Building a mixture that holds

Grated parsnips: combine them with the spring onions, garlic, parsley, chickpea flour and salt before adding the eggs. Stir only until the ingredients come together, so the mixture stays easy to portion.

Chickpea flour: it helps bind the vegetables and keeps the recipe gluten-free. Add the measured amount rather than extra flour, which could make the latkes dense.

Getting a crisp finish

Hot pan: use a thin layer of olive oil over medium heat, then let it warm before adding the mixture. Flatten each spoonful slightly so the centre cooks through as the surface browns.

Small batches: leave room around each latke rather than crowding the pan. Cook for 3 to 4 minutes per side, looking for a deeply golden exterior before turning.

Roasting the apples

Foil parcel: wrap the apple wedges tightly with the honey and olive oil, then roast them in a baking dish at 180°C for 25 minutes. They are ready when tender.

Timing: start the apples while frying the latkes, as the recipe directs. Keep the cooked latkes warm in a low oven while working through the remaining batches.

Making the cashew cream

Soaking: soften the cashews in water overnight, or for at least a few hours, and drain them before blending. This prepares them to blend into a smooth topping.

Texture: blend with the Dijon mustard and lemon juice until completely smooth. Add just a splash of water if the cream needs loosening, then season to taste.

How to serve them

Serve the latkes warm with a spoonful of cashew cream and the honey-roasted apples on top. The crisp fritters are best enjoyed soon after frying.

For a light meal, add a crisp green salad or simply dressed vegetables alongside. For an appetiser, serve the latkes in smaller portions with the toppings ready to spoon on.

Recipe notes & tips

• Grate the parsnips evenly so they cook at a similar rate.
• Drain the soaked cashews well before blending.
• Use a thin film of oil and allow the pan to heat before frying.
• Flatten each spoonful gently to help the centre cook through.
• Keep finished latkes warm in a low oven while frying the rest.
• Blend the cashew cream until smooth before adding water to loosen it.

Variations

• Herb swap: use another soft herb in place of the parsley.
• Extra tang: add a little more lemon juice to the cashew cream and adjust the seasoning.
• Peppery apples: add a pinch of black pepper to the honey and oil before roasting.
• Smaller latkes: fry smaller spoonfuls for bite-sized appetisers, checking them as they cook.
• Dairy-free check: check the mustard label if you need to confirm all ingredients suit your requirements.

Common mistakes to avoid

• Wet cashews: drain them before blending so the cream does not become too loose.
• Crowded pan: frying too many latkes together can hinder browning; cook them in batches.
• Too little flattening: thick patties may not cook evenly; press each spoonful slightly in the pan.
• Turning too soon: wait until the first side is deeply golden and crisp before flipping.
• Over-loosening the cream: add water a splash at a time to keep it spoonable.
• Uncovered apples: wrap the foil parcel tightly to keep the apples covered as they roast.

How to store

Store leftover latkes, cashew cream and apples separately in covered containers in the fridge and use within 3 days. Reheat the latkes in an oven or frying pan until hot, and serve the cream and apples chilled or gently warmed.

Frequently asked questions