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HeatherS

Parsnip Cakes

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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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