Yield: 4 Servings
|2 tablespoons||Melted butter|
|Salt and pepper|
|8 tablespoons||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.