Ingredients

• 1 large parsnip

• 1 large carrot

• 1 teaspoon garlic powder

• 1 large teaspoon of curry poder

• 1/2 teaspoon of mustard powder

• black salt (to taste)

  Batter

• 1/2 cup freshly ground buckwheat flour

• 1/4 cup freshly ground sesame ** (please see note below)

• 1/2 a cup of water

Method

• grate carrot and parsnip with fine tooth grater (this is the small grater side on a box grater)
• mix in the spices and salt
• blend together buckwheat and sesame with 1/2 cup of water to make the batter
• add the batter to the bowl of parsnip, carrot and spices mix, and stir it through
• roll then flatten into small fritters
• heat a frying pan and add a tablespoon of cold pressed mustard oil or toasted sesame oil
• place the fritters into a frying pan and fry until golden brown on both sides
• place on paper towels to absorb extra oil once cooked
• eat while hot!

**Sesame Powder:
Put white hulled sesame seeds into a heavy based frypan, and heat fairly slowly. How you can tell when they are ready is when they get shiny (but before they start to change to a more golden colour), as this means that the oil is being released. Then blend into a powder. (A coffee grinder is good for grinding the sesame). It is quite important for this to happen, because otherwise the goodness from the sesame remains inaccessible in its skin and just passes through the body.