Parsnip & Cabbage Fritters

Made with Branston Original Sweet Pickle

Original Sweet Pickle


  • 400g parsnips, peeled and grated
  • 1/2 head green cabbage (like Savoy), finely shredded (or you can also use left over Brussel sprouts)
  • 3 eggs
  • 100ml crème fraîche
  • 2 tbsp plain flour
  • 6 thyme sprigs, leaves picked
  • 1 tsp cumin
  • Olive oil, for frying
  • Branson pickle, to serve
  • Salad, to serve


  1. Toss the parsnips and cabbage together in a large bowl.
  2. In a jug, whisk together the eggs, crème fraîche, flour, thyme and cumin then season with salt and pepper. Pour over the parsnips and cabbage and mix to coat completely.
  3. Heat a little oil in a large frying pan and spoon in the fritter mixture - about two tbsp per fritter.
  4. 4. Fry for 4-5 minutes on each side over a medium heat, until golden and cooked through.
  5. 5. Serve while still warm with a dollop of Branston pickle and the salad.