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Irish potato cakes with leek and parsnip

  • 4.75 Star
  • Timer Prep 5 min
    Cook 25 min
  • Chart 111.0 cal/
  • Chef hat Medium


Halve lengthways and finely slice the medium leeks. Grate the medium parsnips.


  1. 1 Tip the potato mash into a bowl. Add the leek, parsnip and plain flour and with clean hands, mix together well. Divide the mash into 8 equal pieces then form each into a crumpet-sized cake.
  2. 2 Heat the oil in a large non-stick frying pan. Fry the potato cakes in two batches for 4-5 minutes or until nicely browned and crusty. Carefully flip over with a fish slice and cook for a further 3-4 minutes.
  3. 3 Transfer to a warm plate or oven whilst you cook the remaining cakes.

10 Reviews

  • Poppadom Pie Girl


  • Poppadom Pie Girl


  • Poppadom Pie Girl


  • Poppadom Pie Girl

    Woooooowww I bet these aren't even Irish, how rude and unacceptable please take this recipe down, as it is discrimination against Jews

  • Vanessa

    Love these

  • Poppadom Pie Girl

    Really tasty

  • Poppadom Pie Girl

    Absolutely delishious! But be warned They punch you in the face occasionally and steal your wine😫😫😫😫😫😫😫😫😫😫🌚🌚🌚🌚🌚🌚

  • Poppadom Pie Girl

    The owners are absolute legends. These meet every need of an alcoholic. I've cut down from 7 bottles a day to 5!

  • Helen

    Delicious and so easy

  • Georgia

    These are really yummy but found it really hard to flip them - probably need a really thin metal implement rather than the plastic one I have. They were crumpling and getting stuck when I tried. But once I got them out they taste amazing. I froze some for later so interested to see if I'll be able to get them back unstuck! Really tasty, I added garlic to mine which worked really well