The bonus of using parsnip to make latkes, rather than the more usual potato, is that it is drier in texture, resulting in a crisp, golden fritter. Serve topped with a poached or fried egg; pan-fried slices of smoked tofu; grilled salmon or mackerel fillet, to make a more substantial dish

Recipe adapted from The Part-Time Vegetarian’s Year (Nourish)

• To make the beetroot horseradish cream, mix together all the ingredients and season with salt and pepper, to taste. Set aside.
• Put the grated parsnips into a mixing bowl. Squeeze the grated onion in paper towels to remove any excess water, then add to the parsnips. Stir in the flour. Lightly beat the eggs and stir into the vegetable mixture, then season well with salt and pepper.
• Heat enough oil to generously coat the base of a large frying pan over a medium heat. Place a large spoonful (about 50ml) of the latke mixture into the pan and flatten with a spatula to a thin round, about 7.5cm in diameter. Cook 3 latkes at a time for 2 minutes on each side, or until crisp and golden on the outside and cooked through. Remove to drain on paper towels and keep warm in a low oven while you cook the rest of the mixture – it makes 12 latkes in total.
• Divide the latkes between 4 serving plates, top each with a handful of rocket/arugula leaves and add a good spoonful of the beetroot horseradish cream.