Parsnip & Cabbage Fritters Recipe | Branston

Ingredients

• 400g parsnips, peeled and grated
• 1/2 head green cabbage (like Savoy), finely shredded (or you can also use left over Brussel sprouts)
• 3 eggs
• 100ml crème fraîche
• 2 tbsp plain flour
• 6 thyme sprigs, leaves picked
• 1 tsp cumin
• Olive oil, for frying
• Branson pickle, to serve
• Salad, to serve