The feast goes on: Parmesan parsnip fritters

These gooey little fritters make excellent use of the leftover roast parsnips, as well as cheddar or any other melting cheese that is starting to look lonely on the cheeseboard.

SERVES 4 as a veggie main  OR 6 with cold ham or turkey

FRITTERS 

around 6 tbsp rapeseed oil

2 banana shallots, peeled and finely chopped

250g roast parsnips

2 heaped tbsp wholemeal flour

2 large eggs

250ml milk

sea salt, black pepper

30g grated parmesan

100g farmhouse cheddar, cut into 1cm dice

SALAD

80g baby spinach leaves

1 tsp balsamic vinegar

1 avocado, halved, pitted and cut into long thin strips

4 tbsp salad sprouts

• Heat a tablespoon of oil in a large nonstick frying pan over a medium heat and fry the shallots for a couple of minutes until softened and lightly coloured, then transfer to a large bowl. Finely chop the parsnips in a food processor and combine with the shallots. Sprinkle over the flour and stir to coat.
• Whisk the eggs and the milk with some seasoning in a small bowl, pour this over the parsnips and stir to combine. Scatter over and stir in the parmesan, then fold in the cheddar.
• Heat a couple of tablespoons of oil in the cleaned-out frying pan, drop rounded tablespoons of the mixture in separate piles and gently press down into fritters about 7cm in diameter. Fry for 1½-2 minutes, until golden, then turn them and fry for another 30-60 seconds. 
• Transfer to a warm plate and cover with foil to keep warm – you can drain them first on a double thickness of kitchen paper, just briefly so they don’t stick. Cook the remaining mixture in the same way, replenishing the oil as necessary.
• Meanwhile, toss the spinach with a little oil to coat plus a drizzle of balsamic vinegar and a pinch of salt. Mix in the avocado and serve, scattered with the salad sprouts, alongside the fritters.

Annie’s latest cookbook, Eat to Save the Planet, will be published on 31 December by Bluebird, price £16.99