These leek, pear and parsnip cakes 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. The weather may be miserable and everyone’s sad to be going back to school or work. Despite this I find enjoyment in the sense of new beginnings, 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.
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 follow along with my Veganuary journey on a new instagram account I’ve set up.
Enough of the preamble – let’s get to the recipe.
This mashed parsnip recipe is suitable for vegans but it’s actually fantastic for anyone. It works well for baby led weaning, as a side dish for a roast dinner, a good alternative to veggie sausages or similar for vegetarians and will save any leftover Christmas parsnips from going to waste.
These little cakes can be frozen – once they’ve been shaped you can place a little baking paper between each one and pop them in the freezer for another time. Enjoy!
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 the parsnips and pear together until soft. Mash together then set aside and allow to cool slightly.
- Meanwhile heat the olive oil in a small frying pan over a medium heat and gently fry the leeks until softened. Allow to cool.
- Place the parsnips, pear, leek, nutmeg, sage and breadcrumbs in a mixing bowl and combine with your hands until well mixed.
- Using the 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 5 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.