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Title: Parsnip Cakes
Categories: Vegetable British
Yield: 4 Servings

1lbParsnips
2tbFlour
1pnMace
2tbMelted butter
  Salt and pepper
  Large egg
8tbBreadcrumbs (heaping)
  Oil for frying

Peel and slice the parsnips, then boil in salted water until tender. Drain and mash them well. Add flour, mace, melted butter, salt and pepper, then form into small flat, round cakes. Dip into the beaten egg, then into the breadcrumbs, and fry in hot oil until brown on both sides.

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