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Serves 3

Parsnip, Bacon and Greens Potato Cakes

This recipe makes 6 cakes, 2 per serving. These honestly taste so, so good. You can try a veggie option and swap the bacon for cheese or for a vegan option with grated apple instead of bacon.


  • 200g parsnips, peeled & chopped into 1-2cm cubes
  • 1 tsp and 2 tbsp olive oil
  • 400g potatoes, peeled & chopped
  • 200g Brussels sprouts, outer leaves removed
  • 8 rashers streaky bacon
  • 25g kale, chopped
  • 2 tbsp freshly chopped parsley
  • 50g coconut flour


  • Preheat oven to 200°C. Pop the parsnips and 1 tsp olive oil in a roasting dish and cook in the oven for 40 minutes until just starting to brown.
  • Cook the potatoes in a pan of boiling water for 20 minutes, then mash and pop in a large mixing bowl.
  • Grill the bacon until crispy, then chop into small pieces and add into the mixing bowl.
  • Boil the Brussels for 8 minutes if large, if small 5 minutes. Drain and then quarter and add to the mixing bowl along with the kale, parsley, and salt and pepper (season to taste).
  • Add the parsnip to the bowl once ready. Mix well and make into 6 cakes using your hands.
  • On a plate, scatter out the flour and place the cakes on top. Flip so both sides are coated in flour.
  • Heat 2 frying pans on medium/high heat and add 1 tbsp olive oil to each pan.
  • Place 3 cakes into each pan and brown the bottom (roughly 5 mins) then flip and brown the other side.
  • Can be served with a salad, vegetables, or eaten on their own.
  • Kcal: 495
  • Protein: 18g
  • Fats: 27g
  • Carb: 38g
  • Fibre: 15g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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