•  60g 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
•  350g marinated goat’s cheese
•  wild rocket (arugula) leaves, to serve

  Place the rice flour, water, baking powder, egg, cumin, carrot, parsnip, parsley, salt and pepper in a large bowl and mix to combine. Heat the oil in a large frying pan. Place tablespoons of the carrot mixture in the pan, flatten slightly and cook, in batches, for 1–2 minutes each side or until golden. Serve warm topped with the goat’s cheese, rocket and pepper. Makes 35.