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

1	lb	Parsnips
2	tb	Flour
1	pn	Mace
2	tb	Melted butter
		Salt and pepper
		Large egg
8	tb	Breadcrumbs (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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