Parsnip Latkes with Mustard Cashew Cream & Honey Roasted Apples

These gluten-free and dairy-free latkes will be just as welcome at Friday night cocktails as they will be at a dinner party.

650g (1½ pounds) parsnips, grated
6 spring onions, finely sliced
1 clove of garlic, minced
⅓ cup flat leaf parsley, roughly chopped
⅓ cup chickpea (garbanzo/ besan) flour
2 eggs, beaten
½ tsp salt
olive oil for frying

MUSTARD CASHEW CREAM:
1 cup raw cashews, soaked in water overnight
1½ tbsp dijon mustard
1 tsp lemon juice
salt and pepper to taste

HONEY ROASTED APPLES:
2 apples, cored and cut into thick slices
2 tbsp honey
2 tsp olive oil

View the full recipe at Delicious Everyday →