This is a fun party snack that you can make for your family and friends to show them how rich and indulgent plant-based food can be. You can make these croquettes with a dipping sauce of shoyu [Japanese-style soy sauce], rice syrup and lemon, but I love to eat them just as they are.


METHOD

• In a bowl, combine the carrot, parsnip, silken tofu, flour and sea salt and mix well with a spoon.

• Heat the oil in a heavy-based saucepan (it should reach 4 cm up the side of the pan) over high heat until it reaches 180°C. The oil is ready when two wooden chopsticks dipped into the oil sizzle vigorously around their edges.

• Using an ice-cream scoop or regular spoon, place small quantities of the batter into the hot oil and deep- fry for 2–3 minutes, until crisp and golden brown.

•  Remove the croquettes from the oil and drain on paper towel, then serve immediately.
  
  
  
  Adapted from ‘Plantbased: 80 Nourishing, Umami-rich Recipes from the Kitchen of a Passionate Chef’ is published next week by Smith Street Books