Curried Parsnip and Leek Cakes

A request from readers for a good dish to mark the last of the winter vegetables produced a dozen versions of fried parsnip and leek cakes. Here is one that blends – and possibly compromises – ideas from several of them.

Good eaten with fried bacon or plainly grilled, meat, poultry or fish. Also fine, accompanied perhaps with a watercress salad or hot spinach and mushrooms, for a vegetarian lunch or supper dish.