- 2 leeks
- 25g (1oz) butter
- About 275g (10oz) peeled parsnips
- About 150g (5oz) peeled potatoes
- 1 teaspoon curry powder
- Salt and freshly ground black pepper
- Dripping or oil for frying
- Plain flour for dusting
Chop the leeks very finely.
Heat the butter in a pan and add the leeks, cook slowly until softened and beginning to colour.
Add the curry powder and continue cooking for a minute, stirring all the time.
Roughly chop the parsnips and potatoes and cook them in salted water until tender.
Drain well until completely dry.
Mash and season.
Mix the curried leeks thoroughly with the parsnip/potato purée until smooth.
When they are cool enough to handle, form into cakes.
When ready to serve, lightly flour the cakes and fry in a little dripping or oil for about 3-4 minutes on each side until golden brown.