Parsnip cakes

Yield: 4 Servings

Measure Ingredient
1 pounds Parsnips
2 tablespoons Flour
1 pinch Mace
2 tablespoons Melted butter
Salt and pepper
Large egg
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.

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