Root vegetable fritters

Serves 4
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1/2 cup plain (all-purpose) flour
3 eggs, lightly beaten
1 cup grated parsnip
1 cup grated carrot
31/2 cups grated sweet potato
1/2 cup grated Parmesan cheese
2tbsp chopped flat-leaf parsley
Sea salt and cracked black pepper
Vegetable oil far cooking
200g (7oz) soft goat's cheese or fresh ricotta cheese

1/2 cup plain (all-purpose) flour
3 eggs, lightly beaten
1 cup grated parsnip
1 cup grated carrot
31/2 cups grated sweet potato
1/2 cup grated Parmesan cheese
2tbsp chopped flat-leaf parsley
Sea salt and cracked black pepper
Vegetable oil far cooking
200g (7oz) soft goat's cheese or fresh ricotta cheese

Place the flour in a bowl. Add the eggs and whisk until smooth. Add the parsnip, carrot, sweet potato, Parmesan, parsley, salt and pepper and mix to combine. Heat a large non-stick frying pan over medium heat. Add a little oil and 2 tablespoons of fritter mixture. Flatten the mixture and cook for 2-3 minutes each side or until golden. Repeat with the remaining mixture. Sandwich fritters together with the goat's cheese or ricotta and serve with rocket.

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