Name Parsnip & Leek Cakes


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  • Serves: 8
  • Complexity: easy
  • kcal: 1 1/2 Sins each on Green, 3 1/2 Sins each on Original
  • Origin: North Europe
Parsnip & Leek Cakes


  • 454g/1 lb leeks, chopped
  • 454g/1 lb parsnips, chopped
  • 57g/2 oz wholemeal bread made into breadcrumbs
  • salt & ground black pepper
  • 1 tsp curry powder (optional)
  • 1 tsp ground coriander
  • 1 egg, beaten
  • Fry Light, for spraying

Dry fry the leeks in a large heavy based frying pan for 2-3 minutes until soft. Place the parsnips into a large saucepan of water, bring to the boil and simmer for 15-20 minutes until tender and then drain and mash. Transfer the parsnips into a large bowl, add the leeks and remaining ingredients and mix together. Divide into 8 portions and shape each one into a burger shape. Preheat a heavy-based frying pan over a low heat, spray with Fry Light and fry the burgers for about 5-10 minutes until they are golden brown on both sides. Serve immediately.

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