• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sneaky Veg

  • HOME
  • ABOUT
    • WORK WITH ME
    • Contact
  • Recipes
    • Baked goodies
    • Breakfasts
    • Main meals
    • Puddings
    • Sauces and dips
    • Snacks
  • SUBSCRIBE
  • Reviews
menu icon
go to homepage
subscribe
search icon
Homepage link
  • RECIPES
  • ABOUT
  • CONTACT
  • SUBSCRIBE
  • SNEAKY VEG KITCHEN
×
Home » Recipes » Main meals

Leek, pear and parsnip cakes

January 1, 2018 by Mandy Mazliah 11 Comments

  • Share
  • Tweet
  • Email
  • WhatsApp
Jump to Recipe Print Recipe
leek, pear and parsnip cakes on wooden platter
leek, pear and parsnip cakes on wooden platter

These leek, pear and parsnip cakes - or patties - are easy to make, good for you and a great way to use up leftover veggies. Perfect for baby led weaning.

leek, pear and parsnip cakes on wooden platter

There are so many reasons to try these simple patties made from leek, pear and parsnip.

If you're doing weaning, or you have a finger-food loving toddler in the house, small savoury cakes like these are ideal.

Made with naturally sweet pears and parsnips and tasty leeks these parsnip cakes are a great way to introduce children to some new flavours.

They're also perfect for using up leftover veg or ripe pears and avoiding food waste.

These little parsnip patties are suitable for vegans.

Pear and parsnip is a great combination.

Pears and parsnips are both naturally sweet. They go together really well.

And the leeks add a lovely savoury touch to this dish, which complements the sweetness beautifully.

leek, pear and parsnip cakes on wooden platter

Leek, pear and parsnip cakes are very versatile

They work well in so many ways, including :

  • for baby led weaning
  • as a side dish for a roast dinner
  • a good alternative to veggie sausages or similar for vegetarians
  • will save any leftover Christmas parsnips from going to waste.

They would make a lovely simple Christmas dinner for a baby or toddler - with all the trimmings of course, such as my easy Christmas red cabbage.

Storage

These parsnip, leek and pear cakes are great for batch cooking.

Fridge

If you're not eating these straight away you can allow to cool and then store in the fridge for 2-3 days.

Freezer

Alternatively, you can freeze these leek, pear and parsnip cakes.

Once they've been shaped either:

  • place a little baking paper between each one and freeze in a freezer-proof bag or container, or
  • freeze on a tray for an hour then transfer them to a container.

Always remember to label and date food when freezing it.

leek, pear and parsnip cakes on wooden platter

More great weaning recipes

If you like this recipe you might also like:

  • Indian-spiced sweetcorn fritters
  • Cauliflower tots
  • Green pancakes with spinach
  • Porridge fingers
  • Apple, oat and parsnip muffins
  • Leek and herb fritters
  • Bubble and squeak cakes

If you like this you might like this spiced pear semolina cake.

Read more about how to cook leeks.

Here's how to make leek, pear and parsnip cakes

If you've made this recipe please a leave a star rating and comment below. Thank you

Please do not reproduce this recipe without permission.

leek, pear and parsnip cakes on wooden platter

Parsnip, leek and pear cakes

Mandy Mazliah
These parsnip, leek and pear cakes are easy to make, good for you and a great way to use up any leftover veggies that you happen to have. Great for baby led weaning.
No ratings yet
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 15 minutes mins
Chilling time 30 minutes mins
Total Time 45 minutes mins
Course Appetizer
Cuisine British
Servings 6
Calories 159 kcal

Ingredients
 
 

  • 4 medium parsnips peeled, cored and chopped (around 350g prepared weight)
  • 1 ripe pear peeled and chopped
  • 1 tablespoon olive oil
  • 1 leek sliced
  • Pinch grated nutmeg
  • 1 teaspoon dried sage
  • 50 g breadcrumbs
  • 30 g plain flour for shaping
  • Olive oil for frying

Instructions
 

  • Steam four prepared parsnips and one pear together until soft. Mash together then set aside and allow to cool slightly.
  • Meanwhile heat 1 tablespoon olive oil in a small frying pan over a medium heat and gently fry a sliced leek until softened. Allow to cool.
  • Place the cooked parsnips, pear and leek into a mixing bowl with a pinch of nutmeg, 1 teaspoon dried sage and 50g breadcrumbs. Combine with your hands until well mixed.
  • Using 30g plain flour shape into six balls and then flatten into burger shapes with your hands.
  • Allow to chill in the fridge for 30 minutes.
  • Heat a little oil in a frying pan and fry for around five minutes on each side until golden brown.
  • You can also oven cook these for 20 minutes at 180°C fan - however you won't get the crispy edges.

Notes

Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 159kcalCarbohydrates: 31gProtein: 3gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 74mgPotassium: 436mgFiber: 6gSugar: 6gVitamin A: 248IUVitamin C: 19mgCalcium: 62mgIron: 2mg
Keyword parsnip cakes
Tried this recipe?Let us know how it was!

Pin leek, pear and parsnip cakes for later

leek, pear and parsnip cakes on wooden platter

HAVE YOU TRIED THIS RECIPE?

If you loved this recipe why not let me know by leaving a comment below? Alternatively you can let me know on Instagram, Twitter or Facebook. 

KEEP IN TOUCH

Subscribe to get recipes and news straight to your inbox. Read more about Sneaky Veg

This post may contain affiliate links. See my full disclosure for more information.

« Easy puff pastry apple and mincemeat pinwheels
Healthy carrot muffins - vegan and nut free »
  • Share
  • Tweet
  • Email
  • WhatsApp

Reader Interactions

Comments

  1. Tash

    July 11, 2022 at 9:08 am

    Hi! This recipe looks great. If I freeze them before baking, how long should I bake them for? Or can I bake them first then freeze and defrost overnight? Thank you x

    Reply
    • Mandy Mazliah

      July 12, 2022 at 5:46 am

      Hi Tash, You can do either but I prefer the texture if you freeze them unbaked and then defrost and bake or bake from frozen for 20-30 minutes.

      Reply
  2. Jo

    April 14, 2018 at 7:07 pm

    Realised I'd forgotten to let you know how I got on with these. M absolutely loves them! First tried them when she was about 7 months and she's about to turn 1 and they're still a firm favourite. I do them in the oven so I can just chuck them in and get on with something else. I freeze them after cooking and whack them in the microwave to defrost and warm up a bit. M loves them dipped in chicken curry 🙂

    Reply
    • Mandy Mazliah

      April 15, 2018 at 1:14 pm

      Thanks Jo! So happy to hear she likes them x

      Reply
  3. Monika Dabrowski

    January 16, 2018 at 8:11 pm

    How fabulous to put a pear in a savoury recipe! These look delicious:)

    Reply
    • Mandy Mazliah

      January 18, 2018 at 1:38 pm

      Thanks Monika - they're really lovely x

      Reply
  4. Kat (The Baking Explorer)

    January 05, 2018 at 10:11 am

    Damn, I wish I'd seen this before I used up my leftover parsnips, these little cakes sound absolutely yummy! I might have to go out and buy some new parsnips so I can make them!

    Reply
    • Mandy Mazliah

      January 05, 2018 at 10:43 am

      Do it! And then let me know what you think x

      Reply
  5. Corina Blum

    January 02, 2018 at 8:23 am

    These sound delicious and I love how versatile they are. Happy New Year too! x

    Reply
    • Mandy Mazliah

      January 04, 2018 at 10:30 am

      Thanks Corina!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

FRUIT AND VEG
RECIPES THAT
KIDS LOVE

Categories

  • Breakfasts
  • Snacks
  • Main meals
  • Puddings
  • Sauces
  • Baked goodies

RECIPE OF THE MONTH

bean burger in bun on blue plate with blue background

Footer

Disclosure

Privacy Policy

Contact me

Copyright © 2025 Sneaky Veg on the Foodie Pro Theme

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required