Go Back
+ servings
Parsnip, leek and pear cake - mashed parsnip recipe

Parsnip, leek and pear cakes

Mandy Mazliah
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.
0 from 0 votes
Prep Time 30 mins
Cook Time 15 mins
Chilling time 30 mins
Total Time 45 mins
Course Appetizer
Cuisine British
Servings 6


  • 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.
Keyword parsnip cakes
Tried this recipe?Let us know how it was!