1 leek – thinly sliced

1 apple – grated

1 tsp flour

Pinch of cinnamon

Salt and pepper

1 T. grated parmesan

Butter

flour, egg and breadcrumbs for coating

 

Top and tail parsnips and boil with skins on until cooked through. Drain, allow to cool and scrape off skin, then mash with a fork. Cook the leeks in a little butter and oil, add grated apple and cooked through for a few minutes. Add to mashed parsnips with flour, seasoning, parmesan and a knob of butter. Form into flat round cakes. Coat in flour, then egg and breadcrumbs. Fry in butter and oil until crisp on the outside.

 

 

Yield:

Calories:

Fat:

Fiber: