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. Great for baby led weaning.
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
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