Root vegetable cakes recipe

  • Serves 4
  • 10mins to prepare, 10mins to cook
  • 275 calories / serving
Share
Rate
Rate
Binder
Add this recipe to your binder.
Add
Mealplan
HE ROOTVEGCAKES

Roughly mash the vegetables together. You can also whiz to a rough paste in a food processor. Place the spinach in a colander, pour over a kettleful of boiling water until wilted. Then drain. Place in some kitchen paper and squeeze out excess water.

Stir the mashed roots together with the spinach and spring onions. Use your hands to form into 4 cakes. Place the flour on a plate. Dip each cake into the flour and shake away any excess.

Heat the oil in a large non-stick frying pan. Add the cakes and cook for 3-5 mins on each side until golden and crisp all over. Serve with a poached or fried egg alongside. 

See more leftover recipes

Text
ingredients
Email recipe details
Print recipe
  • Ingredients

  • 4 carrots
  • 3 sweet potatoes
  • 4 parsnips
  • 150g(5oz) baby spinach leaves
  • 2 spring onions, sliced
  • 25g(1oz) plain flour
  • 3tbsp olive oil
  • Poached or boiled eggs, to serve
Shop ingredients
Ways to shop
Look out for this basket to buy recipe ingredients.
Find out more

or
  • Calories
    275
    14%
  • Sugar
    11g
    12%
  • Fat
    16g
    23%
  • Saturates
    3.1g
    16%
  • Salt
    0.4g
    7%
of an adult's Reference Intake daily amount.
Find out more
Convert

Suggested tips & skills

Text me the ingredients

Simply enter your mobile number below to receive the ingredients for this recipe by text

Please enter a valid UK or Ireland mobile phone number

Terms of Use. We will send you a text containing the list of ingredients for this recipe and a link to access the method. This will not cost you anything. If a message is undelivered we will only attempt to resend for up to 24 hours. This service involves no registration or subscription.