Riverford Wicked Leeks
Parsnip, leek and apple cakes recipe image

Print 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.


Starter recipes  


  • 3 parsnips
  • 1 leek, thinly sliced
  • Butter & 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 & pepper


  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.
  2. Cook the leeks in a little butter and oil, add grated apple and cook through for a few minutes.
  3. Add to mashed parsnips with the teaspoon of flour, cinnamon and seasoning, Parmesan and a knob of butter.
  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.
want to cook with fresh ingredients? try one of our award winning veg boxes