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Parsnip, leek and pear cake - mashed parsnip recipe

Parsnip, leek and pear cakes

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. A mashed parsnip recipe that vegetarians and vegans alike will love.
Course Appetizer
Cuisine British
Keyword parsnip cakes
Prep Time 30 minutes
Cook Time 15 minutes
Chilling time 30 minutes
Total Time 45 minutes
Servings 6
Author Mandy Mazliah

Ingredients

  • 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

Instructions

  1. Steam the parsnips and pear together until soft. Mash together then set aside and allow to cool slightly.
  2. Meanwhile heat the olive oil in a small frying pan over a medium heat and gently fry the leeks until softened. Allow to cool.
  3. Place the parsnips, pear, leek, nutmeg, sage and breadcrumbs in a mixing bowl and combine with your hands until well mixed.
  4. Using the plain flour shape into six balls and then flatten into burger shapes with your hands.
  5. Allow to chill in the fridge for 30 minutes.
  6. Heat a little oil in a frying pan and fry for around 5 minutes on each side until golden brown.
  7. You can also oven cook these for 20 minutes at 180°C fan - however you won't get the crispy edges.