Carrot And Parsnip Fritters With Marinated Feta

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donna hay


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60 g rice flour

½ cup (125ml) iced water

2 teaspoons baking powder

1 egg

½ teaspoon ground cumin

1½ cups grated carrot

1½ cups grated parsnip

¼ cup chopped flat-leaf parsley leaves

sea salt and cracked pepper

¼ cup (60ml) vegetable oil

350 g marinated goat's cheese

wild rocket (arugula) leaves, to serve

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