Parsnip Cakes
By HeatherS
Rate this recipe
5/5
(1 Votes)
Ingredients
- 1 LB/500G PARSNIPS, PEELED AND SLICED
- 2 TBSP WHITE FLOUR
- PINCH OF GROUND MACE
- 2 TBSP BUTTER, MELTED
- SALT AND PEPPER
- 1 I LARGE EGG, BEATEN
- 1/2 CUP/30G DRY BREAD CRUMBS
- OIL FOR FRYING
Details
Servings 4
Preparation
Step 1
Boil the parsnips in a large pot of salted water until tender, then drain and mash them well in a medium bowl. Stir in the flour, mace, butter, and salt and pepper to taste, then form the parsnips into small, flat, round cakes.
Dip the cakes, one at a time, into the beaten egg, and then into the bread crumbs. Put about 1 in/2.5 cm of oil into a large skillet and heat over medium-high heat. Fry the cakes for 5 to 6 minutes, turning once, until brown on both sides.
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