Mince the garlic and add it to a bowl, along with the chickpeas. Add olive oil, salt, cumin and lemon, and mash with a fork.
3
Peel and grate potatoes, carrots, parsnips, swede and celery root.
4
Add salt to the grated vegetable mixture and wait a few minutes before squeezing as much liquid as you can from the grated vegetables (Do not throw away the liquid! Drink it or freeze it and use it as vegetable broth for another dinner).
5
Move the grated veggies to a bowl, add eggs and mix well. Form the vegetable mixture into flat cakes, and fry in a frying pan with oil or butter until the fritters are golden brown on both sides.
6
Place rocket on the bottom of a serving bowl and top with veggie fritters, hummus, pickled red onion, avocado and cucumber.
