For the Fritters:
3 cups peeled and cut into 1-inch square chunks
1/2 cup vegan cream
2 Tbsp. vegan margarine
Olive oil for frying
2 cups parsnips, peeled and coarsely grated
1 cup celery root, peeled and coarsely grated
Salt and pepper, to taste
For the Green Lentils:
3 cups water
1 cup green lentils
1 Tbsp. soy sauce
1 small red onion, finely chopped
3 sun-dried tomatoes, drained and chopped
For the Fig Chutney:
1 1/4 cups chopped ripe figs
1 small onion, finely chopped
3 Tbsp. sugar
2 1/2 Tbsp. vinegar (red wine or cider)
2 Tbsp. water
1 1/2 Tbsp. raisins
1/2 tsp. salt
1/2 tsp. ground coriander
1/2 tsp. ground ginger
- In a large pot, boil the potato chunks in water until tender. Drain and return to the pot. Add the vegan cream and margarine and mash. Set aside to cool.
- Pour a generous splash of olive oil into a frying pan and gently fry the grated parsnips and celery root until lightly browned. Add to the potatoes, along with salt and pepper to taste, and mix well.
- With your hands, form eight round, flat fritters.
- Heat some more olive oil in a large frying pan. Fry the fritters until one side is golden and crispy. Using a spatula, gently lift and turn each fritter over. Fry the other side and gently place on a paper towel.
- Add the water and lentils to a large saucepan. Bring to a boil. Cover, reduce the heat, and simmer until tender, about 25 minutes. Drain and return to the saucepan.
- Add the remaining green lentil ingredients. Cook together for 10 minutes over medium heat. Set aside.
- Put all of the fig chutney ingredients in a medium-sized saucepan. Heat gently until the sugar dissolves, stirring frequently.
- Simmer over low heat until the mixture thickens and becomes darker, about 40 minutes.
- Spoon into a bowl and leave to cool.
- Place a hot fritter on a plate and top with the warm lentil mixture and chutney.