Ingredients

	2 medium parsnips
	3/4 dl chickpea flour (can possibly be replaced with wheat flour)
	1 DL plant milk
	oil for frying
	salt and freshly ground pepper
	Rasp
	2 dl panko bread crumbs
	1 tsp paprika
	1 tsp curry
	Tartare sauce
	1 DL vegan mayo
	1 DL vegan sour cream
	2 tbsp capers
	3 gherkins, finely chopped
	1 tsp mustard
	1 tbsp lemon juice
	1 handful finely chopped dill or parsley
	salt and freshly ground pepper
	Potato fritters
	500 g potatoes
	3 tbsp olive oil
	2 sprigs rosemary
	1/2 lemon (sliced)
	salt and freshly ground pepper

Fish’n’chips with breaded parsnips

By: Michala Kramer / Photo: PR / Book: Vegansk Aftensmad

Can fish’n’chips be made with anything other than fish? The idea has been around for a long time, but only recently did I crack the code for a really delicious meat-free version of fish’n’chips. Deliciously wrapped parsnips with fritters and homemade tartare sauce.

Directions

1 Done	FIRST - TARTARE SAUCE Stir all ingredients together, season the sauce and let it steep while you cook the rest of the meal.
2 Done	THEN - POTATO FRIES Preheat the oven to 200 °. Cut the potatoes into french fries and place them on a baking sheet with parchment paper. Add oil, salt, pepper and rosemary. Bake them for about 30-35 minutes, until golden and crispy.
3 Done	AND - BREADED PARSNIPS Cut the parsnips into slices 1 inch slices on the lengths. Place the pieces on a baking sheet with parchment paper and brush them with a little oil, salt and pepper. Bake them in the oven for about 12-15 minutes. Then let them cool down a bit.
4 Done	AND Mix plant milk and chickpea flour in a bowl. Mix panko bread crumbs, paprika and curry in a bowl and mix. Dredge each parsnip in the flour mixture and then into the bread crumbs until completely covered. Fry them in plenty of butter on a pan. Turn over after about 2-3 minutes.
5 Done	FINALLY Serve the breaded parsnips with the crispy fries and homemade tartare sauce. Season well with salt, pepper and serve with a slice of lemon.
6 Done	TIP TIP: Chickpea flour gives the parsnip fillets a nice yellow color, but you can also use wheat flour.