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Parsnip, cauliflower & halloumi fritters with spiced spinach

Parsnip, cauliflower & halloumi fritters with spiced spinach

These fritters use up every part of the cauliflower – florets, stalk and leaves – meaning there’s no waste. Swap halloumi for paneer if you’d like and feel free to switch the coriander and spices around, depending on what you have, or prefer.

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  • Serves4
  • CourseLunch
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 medium Essential Parsnip, peeled and trimmed
  • ½ essential cauliflower
  • 1 Longstock Gold Free Range Egg, beaten
  • 100g creme fraiche
  • 75g plain flour
  • ½ x 250g pack Essential Cypriot Halloumi, coarsely grated
  • ½ x 25g pack coriander, stalks and leaves finely chopped
  • 2 tsp Cooks’ Ingredients Gunpowder Spice Blend
  • 3 tbsp vegetable oil, for frying
  • 230g pot tzatziki, to serve

For the spinach

  • ½ red onion, finely diced
  • 1 tbsp Vegetable oil
  • 3 cm piece ginger, peeled and finely chopped
  • 3 cloves garlic, finely chopped
  • 2 tsp Cooks’ Ingredients Gunpowder Spice Blend
  • 200g frozen Essential Whole Leaf Spinach


  1. Bring a large pan of salted water to the boil, then cut the parsnip into 1cm dice and boil for 6 minutes. Cut the cauliflower stalk and florets into small even pieces, then finely shred the leaves and keep separate. Add the stalk and florets to the pan and cook for 6 minutes more, until tender.

  2. Meanwhile, for the spinach, soften the onion in a separate large frying pan in the vegetable oil until translucent, then add the ginger and garlic and cook until fragrant. Add the gunpowder blend, frozen spinach and a splash of water. Cover with a lid and allow to defrost. Once the spinach is piping hot, remove the lid to allow the moisture to evaporate. Taste and adjust the seasoning, then keep warm.

  3. In a large mixing bowl, beat the egg, then add the cauliflower leaves, crème fraîche, flour, halloumi, coriander, and gunpowder blend. Drain the parsnip and cauliflower, return to the pan and mash. Add to the bowl and combine everything well. Season.

  4. Add 2-3 tbsp oil to a large frying pan over a medium-high heat, then add heaped tablespoons of mixture to make fritters approx 7cm across. Cook for 2-3 minutes, until golden on both sides, in 3 batches of 4. Drain on kitchen paper, then serve 3 fritters per person, with the spinach and tzatziki on the side.

Cook’s tip

To make your own tzatziki, grate a clove of garlic into 250g Greek-style yogurt. Deseed, then coarsely grate ½ cucumber and fold it in with a handful of chopped fresh mint (or ½ tsp dried) and season to taste. If you don’t have any parsnips, other sweet veg, such as celeriac sweet potato or carrots, works just as well. Even cooked leftovers will be good in this recipe. 


Typical values per serving when made using specific products in recipe


2,255kJ/ 543kcals



Saturated Fat












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