Vegan MoFo Day 25 - Worldly Wednesdays - Stopover 32 - Solomon Islands - Sweet potato and parsnip fritters

Sourcing recipes for around the world cooking has proven to be tricky for some countries, the Solomon Islands was one of the more challenging ones. The food from the Solomon Islands has been influenced by the trade of exotic fruit, vegetables and spices from Asia and India as well as it's colonisation by the British. Coconuts, cassava, sweet potato, breadfruit, bananas and taro account for a large portion of the fresh produce intake on the Solomon Islands.

The first recipe I found that was linked to the Solomon Islands was called Kara which is a portion of corned beef smothered in coconut cream surrounded by an outer layer of grated cassava. It is typically wrapped in banana leaves before being steamed. I was keen to give this a try especially as I already had corned beef seitan sitting in the fridge, the only problem was that couldn't find cassava so I continued searching for other recipes.

Finding a recipe that used accessible ingredients proved to be difficult so I was relieved to finally discover a recipe for sweet potato and parsnip fritters linked to the Solomon Islands. The recipe was almost vegan as it only required one egg to be substituted and it was gluten free as it used rice flour. It was a simple recipe to make although the mixture didn't hold together well when I cooked the first batch of fritters so I added additional rice flour and the next couple of batches turned out much better. The ground cumin, cayenne pepper and curry leaves in the batter gave the fritters a nice amount of heat which were lovely paired with some mango chutney, rice and steamed asparagus.  

Sweet potato and parsnip fritters (Adapted from Veria Living)

250g sweet potato, peeled and grated
250g parsnip, peeled and grated
25 - 30 curry leaves, finely chopped
1/2 cup rice flour
2 teaspoons baking powder
1/2 - 1 teaspoon cayenne pepper (depending on your spice tolerance)
1 teaspoon ground cumin
1/2 - 1 teaspoon sea salt, to taste
1 tablespoon ground flaxseed mixed with 3 tablespoons water
1/2 cup ice cold water
oil, for shallow frying

Place the grated sweet potato and parsnip in a large bowl and add the curry leaves, rice flour, baking powder, cayenne pepper, ground cumin and sea salt. Pour in the flaxseed mixture and water and stir well until the ingredients are combined thoroughly.

Heat some oil over medium-high in a deep sided frying pan. Drop small portions of the fritter mixture into the oil and flatten slightly with the back of a spatula, ensuring they have some room to spread out. Fry for a couple of minutes on each side until golden brown then drain on paper towels. Place the cooked fritters in a warm oven while you are cooking the rest of the batch.

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Did you know?

Plum Pudding Island in the Solomon Islands was renamed to Kennedy Island after Lt John F Kennedy, the former US President. During World War II the patrol torpedo boat John F Kennedy and his crew were aboard was rammed by a Japanese destroyer. Two soldiers died in the incident and JFK aided the remaining crew members to this island.

Parsnips Bravas

The man and I have been busy preparing garden beds for growing vegetables recently. We are attempting this on a larger scale than our previous endeavours into vegetable gardening and have done a fair bit of research along the way. My mother in law lent me her copy of Stephanie Alexander's Kitchen Garden Companion, an incredibly useful resource for growing and utilising various fruits and veg which also includes lots of recipes, mostly vegetable based. In addition to taking notes from the relevant vegetable chapters for gardening tips, I also scanned through the recipes and took photos of several ones that captured my interest.

One of these recipes was Parsnips Bravas. Although I haven't had much experience eating Spanish food, Patatas Bravas is something I've been keen on trying as crispy potatoes paired with a spicy tomato sauce sounds like a dish I would adore. Parsnips are a vegetable I purchase on rare occasions, usually to roast or add to a soup and I can't recall making anything where they have had more of a starring role. I became enamoured with the idea of Parsnips Bravas and decided that Patatas Bravas would have to wait for another day.

It was a simple recipe to put together, the parsnips were cut into sticks and roasted with olive oil and sea salt. While they were in the oven a chunky tomato sauce with onion, garlic, chilli, smoked paprika and saffron simmered away on the stovetop. When the parsnips had finished roasting, it was only a matter of tossing them through the sauce and adjusting the seasoning.

Everyone loved the Parsnips Bravas. The sauce packed enough punch without being overwhelming spicy and I adored the flavour that the saffron stamens brought to the dish. We enjoyed this with a Fry's schnitzel topped with pizza sauce and vegan cheese, roast potatoes and steamed broccoli. This is a recipe I'll definitely be making again when I'm in the mood for eating parsnips.

Parsnips Bravas (Adapted from Stephanie Alexander's Kitchen Garden Companion)

250g parsnips
Olive oil spray
Sea salt
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1-2 birds eye chillies (depending on your chilli tolerance)
200g fresh tomatoes, diced (or use ½ of a 400g tin of diced tomatoes)
¼ teaspoon smoked paprika
A pinch of sugar
10 saffron strands

Preheat oven to 200C.

Cut parsnips into bite sited pieces (I cut a couple of sticks from the bottom and quartered the fat tops to make 6 pieces from each parsnip). Line a roasting tray with baking paper and spray lightly with olive oil. Place the parsnips on the tray, spray with additional oil and season with a pinch or two of sea salt. Roast for 45 minutes or until tender and golden, turning the pieces after 25 minutes.

While the parsnips are roasting, heat a tablespoon of olive oil in a deep sided frying pan. Fry the onion and garlic over medium heat for 8 minutes or until softened and beginning to colour. Add the chilli, tomatoes, smoked paprika, sugar and saffron and cook for 10 minutes, stirring occasionally. The sauce will be thick and spicy after this time. When the parsnips have finished roasting, toss them through the sauce and season with additional sea salt if required.