Vegetable fritters with spiced coconut chickpeas

Ingredients

• 2 tbsp vegetable oil
• ½ onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)
• 1 tsp ground cumin
• 1 tsp paprika
• 400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water)
• 400g tin chickpeas, drained and rinsed (or any others tinned pulses, peas or beans)
• ½ lemon or lime
• 2 tbsp chopped fresh coriander
• salt and freshly ground black pepper
• 1 parsnip, well-scrubbed, peeled and grated, peelings reserved (or any other root vegetable)
• 1 carrot, peeled and grated (or any other root vegetable)
• ½ onion, grated
• 1 tsp garam masala (or any other Indian spices such as cumin, ground coriander or chilli powder)
• 1 tbsp plain flour (other any other flour such as self-raising, gram or rice)
• 1 free-range egg yolk
• 2 tbsp vegetable oil, plus extra for deep frying (or any other oil)
• pinch paprika
• salt and freshly ground black pepper

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