Tempura Root Vegetable Cakes

These vegetable cakes are so easy to make and perfect for entertaining. Feel free to julienne the vegetables in advance and add the batter just before frying.

1 carrot, peeled

1 parsnip, peeled

1 agria potato, peeled

½ orange kūmara, peeled

3 spring onions

1 tablespoon grated fresh ginger

150g plain flour

2 tablespoons cornflour

1 size 7 egg yolk

200ml ice cold water

Vegetable or rice bran oil for deep frying

Sea salt, to season

Shichimi togarashi, to season

Japanese mayonnaise or wasabi mayonnaise, to serve

Julienne the carrot, parsnip, potato and kūmara. This is most easily done using a julienne peeler. Thinly slice the spring onions on an angle and place in a bowl along with the julienned vegetables and ginger.

In a separate bowl, whisk together the flour, cornflour, egg yolk and water. Fold the batter through the vegetable mix until the vegetables are completely coated. Place in the refrigerator while you heat the oil.

Pour enough oil into a saucepan to reach 5cm in depth, then heat to 170°C. Once it has reached temperature, carefully drop spoonfuls of the tempura into the oil. Fry for 3-4 minutes, or until lightly golden and crisp. Remove from the oil using a slotted spoon. Drain on a wire rack lined with paper towels. Season with sea salt and shichimi togarashi and serve with mayonnaise.

Makes 10-12 fritters