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Irish potato cakes with leek and parsnip

  • 4.5 Star
    rating
  • Timer Prep 5 min
    Cook 25 min
  • Chart 111.0 cal/
    serving
  • Chef hat Medium
    effort

Preparation

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

Method

  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.

6 Reviews

  • Anne

    Tasty, but rather too soft in the middle. Crispy outside lovely.

  • Poppadom Pie Girl

    I’m Addicted to absinth

  • Vanessa

    Love these

  • Poppadom Pie Girl

    Really tasty

  • 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

  • Average per serving
  • Calories 111.0kCal
  • Fat6.7g
  • Saturated3.0g
  • Salt0.13g
  • Carbohydrates10.8
  • Sugar1.7g
  • Protein1.6g
  • Fibre1.6g