Parsnip Cakes
Yield
4 servingsPrep
15 minCook
35 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
parsnips
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 | pinch |
mace
|
*
|
| 2 | tablespoons |
butter
melted |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | large |
eggs
|
|
| 8 | tablespoons |
bread crumbs
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
parsnips
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 1 | pinch |
mace
|
*
|
| 3E+1 | ml |
butter
melted |
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | large |
eggs
|
|
| 1.2E+2 | ml |
bread crumbs
|
|
| 1 | x |
vegetable oil
for frying |
*
|
Directions
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.
