Halve lengthways and finely slice the medium leeks. Grate the medium parsnips.
- 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 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 Transfer to a warm plate or oven whilst you cook the remaining cakes.
Poppadom Pie Girl
Delicious and so easy
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
- Average per serving
- Calories 111.0kCal