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.
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.