Pic of Parsnip, leek and apple cakes

Parsnip, leek and apple cakes

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Parsnip, leek and apple cakes

Starter Serves 2 25 min
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.


  • 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


Prep time: 5 min
Cooking time: 20 min
  • 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.
  • Step 2

    Cook the leeks in a little butter and oil, add grated apple and cook through for a few minutes.
  • Step 3

    Add to mashed parsnips with the teaspoon of flour, cinnamon and seasoning, Parmesan and a knob of butter.
  • 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.

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