Parsnip latkes with halloumi and fig salsa

Name: Parsnip latkes with halloumi and fig salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 Essential baking potatoes (about 400g), coarsely grated; 2 Essential parsnips (about 300g trimmed), coarsely grated; 1 large red onion, ½ grated, ½ finely chopped; ½ 400g can essential Waitrose chick peas, drained and mashed roughly with a fork; 50 g plain flour; 2 Essential eggs; 3 tbsp olive oil; 2 tbsp red wine vinegar; 250 g Essential Waitrose halloumi, cut into 12 slices; 25 g pack of basil; 4 fresh figs, chopped

Try your hand at potato and parsnip latkes with added flavour and vibrancy, teaming salty Cypriot halloumi with fresh basil and soft, sweet figs.

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Vegetarian

Serves4
CourseSide
Prepare15 mins
Cook30 mins
Total time45 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 Essential baking potatoes (about 400g), coarsely grated
2 Essential parsnips (about 300g trimmed), coarsely grated
1 large red onion, ½ grated, ½ finely chopped
½ 400g can essential Waitrose chick peas, drained and mashed roughly with a fork
50g plain flour
2 Essential eggs
3 tbsp olive oil
2 tbsp red wine vinegar
250g Essential Waitrose halloumi, cut into 12 slices
25g pack of basil
4 fresh figs, chopped

Preheat the oven to 200˚C, gas mark 6. Wrap the potato in kitchen paper, squeeze out any liquid and set aside for a few minutes. Mix in a bowl with the parsnips, grated onion, chick peas, flour and eggs; season.
Heat 1 tbsp oil in a wide, non-stick frying pan. Mould ½ the mixture into 6 patties. Press each down into the oil using a spatula; fry for 2–3 minutes or until dark golden. Turn, fry for 2–3 minutes more, then lift onto a baking tray. Repeat with another 1 tbsp oil and the remaining mixture, then bake all 12 latkes for 10 minutes.
Meanwhile, toss the chopped onion with the vinegar and remaining 1 tbsp oil. Season and set aside for 5 minutes. Sear the halloumi for 2 minutes on each side, until golden. Tear most of the basil, reserving a few whole leaves to garnish, and tumble into the onion and vinegar with the figs. Serve alongside the latkes and halloumi, with the whole basil leaves scattered on top.

Typical values per serving when made using specific products in recipe