Parsnip, leek and apple cakes
Quick, cheap and yummy. Try these delicate little cakes with noodles, or with a tomato salad side, or with grilled mushrooms, or a poached egg on top. They're great vegetarian fare for breakfast, lunch or dinner. Add in a pinch of chilli flakes if you're partial to a bit of heat.
Ingredients
- 3 parsnips
- 1 leek, thinly sliced
- butter and oil for frying
- 1 apple, grated
- 1 tsp flour
- pinch of cinnamon
- 1 tbsp Parmesan or Pecorino, grated
- 50g plain flour
- 1 egg, beaten
- 100g breadcrumbs
- salt and pepper
Method
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Step 1
Top and tail parsnips and boil with skins on until cooked through. Drain, allow to cool, scrape off skin, then mash with a fork.
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Step 2
Cook the leeks in a little butter and oil, add grated apple and cook through for a few minutes.
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Step 3
Add to mashed parsnips with the teaspoon of flour, cinnamon and seasoning, Parmesan and a knob of butter.
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Step 4
Form into flat, round cakes. Coat in flour, then egg and breadcrumbs. Fry in butter and oil in batches until crisp on the outside.