Spiced parsnip and potato cakes with wilted spinach, griddled aubergine & lemon

Spiced parsnip and potato cakes with wilted spinach, griddled aubergine & lemon

Spiced parsnip and potato cakes with wilted spinach, griddled aubergine & lemon / Serves 2


  • 400g parsnips
  • 400g potatoes
  • 2 tsp cumin
  • 1/2 tsp garam masala
  • 1 heaped tbsp plain flour
  • Salt and black pepper
  • 3 tbsp olive oil
  • 200g spinach
  • A small aubergine (around 250g)
  • Soy or coconut yoghurt to serve (optional)
  • 1 lemon, to serve


Fill a large saucepan with salted water and bring to the boil. Peel and cut the parsnips and potatoes into small chunks, then transfer to the pan and boil for 20 minutes or until just tender. Drain in a colander, shaking well to remove as much moisture as possible, then return to the empty pan and heat for a minute to dry out (stirring often so the mixture doesn't catch). Mash with the cumin and garam masala until no lumps remain, then add the flour and combine well. Season to taste, then leave until cool enough to handle (around ten minutes).

Prepare the aubergine. Cut the aubergine into 1cm thick slices and chop these in half, then place on a chopping board and sprinkle with salt. Leave for a few minutes.

Divide the cooled parsnip and potato mixture into four with your hands, then roll into balls and flatten gently with the  palm of your hand until you have something shaped like a burger patty. Set aside ready to be fried. 

At this point you'll cook the aubergine, spinach and potato cakes all at roughly the same time: get a large frying pan, a griddle pan and a large saucepan out. 

For the aubergines, heat the griddle pan on high and then toss the aubergine in 2 tbsp olive oil. Begin heating on the griddle pan in batches, giving the pieces a few minutes on each side until nicely charred. Place the cooked pieces on kitchen towel to absorb excess oil.

For the potato cakes, heat 1 tbsp amount of olive oil in the large frying pan. When hot, add the potato cakes (ensuring there is adequate space between the patties). Fry on a medium-high heat for around 3-4 minutes on each side, until nicely golden. 

For the spinach, put the leaves in the large saucepan then splash some hot water from the kettle over. Heat on low for around five minutes, stirring until nicely wilted. 

To serve, place the parsnip and potato cakes on a plate (two per person) then top with the wilted spinach then the griddled aubergine. Lightly spoon over some dairy free yoghurt a drizzle, then finish with a generous squeeze of lemon juice, a sprinkle of sea salt and some ground black pepper.