Parsnip, Leek and Apple Cakes

Now, these were so much nicer than they sounded!  They are, essentially, bubble and squeak but made with mashed parsnips instead of potato, and leeks instead of cabbage, with a little grated apple to sharpen and freshen things.  I adapted a recipe that came in Riverford's handy little recipe folder this week.  To serve 2 generously, simply peel and chop 2 good-sized (and in our case, frankly whiskery) parsnips and steam until tender.  At the same time, finely slice a washed leek, including as much of its green top you consider to be edible.  Saute in a tablespoon of oil and a knob of butter.  I will leave you to decide how big a knob is, using your own benchmark.  When softened, but not browned, add a small grated apple and cook for another minute or so.  Add to the cooked parsnips in a bowl and mash well with a fork, along with a tablespoon of grated parmesan and lots of pepper and salt to taste.  I added a little chopped red chilli too, 'cos parsnip loves chilli.  If it is a bit sloppy add a teaspoon or 2 of flour to bind it all.  Allow to cool, then shape into 4 patties, dust in flour and saute in a little butter until browned nicely.  Serve with poached eggs, and we also baked a couple of field mushrooms and some cherry tomatoes.  Cheap as chips - well, cheap as parsnips.