Parsnips 500g
Potatoes 2, medium-sized
Garlic 2 cloves
Spinneysfood Mediterranean Extra Virgin Olive Oil 1 tbsp, plus extra for serving
Spinneysfood Za’atar 2 tbsp, plus extra for serving
Tahini 1 tbsp
Spinneysfood Fine Sea Salt To taste
Spinneysfood Black Pepper To taste
Spinneysfood All-Purpose Flour 2 tbsp
Spinneysfood Organic Free-Range Egg 1, large
Panko breadcrumbs 60g
Spinneysfood Pure Sunflower Oil 2L
Spinneysfood Greek Yoghurt 125ml
Lemon 1

Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."

Parsnip zaatar croquettes

Mediterranean 20 Mins Prep · 20 Mins Cook

Peel and roughly dice the parsnips and potatoes. Place them in a large pot of salted water and bring to a boil. Cook for 12-15 minutes, or until the vegetables are tender. Drain well and transfer to a large bowl. Using a ricer or masher, mash the vegetables until smooth.
Mince the garlic. Heat the olive oil in a small pan. Add the garlic and sauté for 1-2 minutes until fragrant but not browned. Add half the za’atar spice and stir to combine. Add this mixture to the bowl along with the mashed parsnips and potatoes. Stir in the tahini and season with salt and pepper. Using an ice cream scoop, shape the mixture into balls.
Prepare a crumbing station with three bowls: one each with the flour, beaten egg and Panko breadcrumbs mixed with the remaining za’atar. Lightly coat each croquette in flour, dip into the egg and then coat with the breadcrumbs.
Heat the oil to 180°C in a deep fryer. Once hot, carefully add the croquettes in batches, frying for 3-4 minutes per side or until golden brown and crispy. Drain on a plate lined with paper towels.
Serve the croquettes hot with yoghurt, or tzatziki and lemon wedges.