These leek, pear and parsnip cakes – or patties – are easy to make, good for you and a great way to use up any leftover veggies that you happen to have. A mashed parsnip recipe that vegetarians and vegans alike will love.
Happy New Year! I really love early January. Yes the weather is miserable and everyone’s sad to be going back to school or work.
However, I find enjoyment in the sense of new beginnings. I love that feeling of shedding off the old year to start a new and the buzz of making resolutions and thinking about what I hope to achieve this year.
I have lots of plans and ideas – in fact probably too many to actually be realistic. Many of them are related to blogging, cooking and Sneaky Veg – so watch this space if you’re interested.
Trying Veganuary again
In the immediate future I’m doing Veganuary again this year.This means that I’m committing to eating a vegan diet for the whole month of January. I’m anticipating that this will be a lot easier this year as I’ve found myself eating vegan more and more of the time anyone.
If you’re doing the same, or if you just want to eat more plants this year check out my 31 inspiring vegan recipes post I wrote for metro.
Or check out my new vegan food blog, Cook Veggielicious.
Enough of the preamble – let’s get to the recipe.
Pear and parsnip is a great combination.
Both are naturally sweet. The leeks add a lovely savoury touch to this dish, which complements the sweetness beautifully.
These little parsnip patties are suitable for vegans.
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.
How to store these parsnip cakes
If you’re not eating these straight away you can allow to cool and then store in the fridge for 2-3 days.
Alternatively, you can freeze these leek, pear and parsnip cakes. Once they’ve been shaped place a little baking paper between each one and pop them in the freezer for another time. Allow to defrost before cooking. Enjoy!
More great weaning recipes
- Indian-spiced sweetcorn fritters
- Cauliflower tots
- Green pancakes with spinach
- Porridge fingers
- Apple, oat and parsnip muffins
- Leek and herb fritters
Pin leek, pear and parsnip cakes for later:
Here’s how to make leek, pear and parsnip cakes:
Parsnip, leek and pear cakes
- 4 medium parsnips peeled, cored and chopped (around 350g prepared weight)
- 1 pear peeled and chopped
- 1 tbsp olive oil
- 1 leek sliced
- Pinch grated nutmeg
- 1 tsp dried sage
- 50 g breadcrumbs
- 30 g plain flour for shaping
- Olive oil for frying
Steam four prepared parsnips and one pear together until soft. Mash together then set aside and allow to cool slightly.
Meanwhile heat 1 tbsp 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 tsp 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.