Parsnip cakes with crispy bacon

Yield: 4 servings

Measure Ingredient
½ pounds Bacon slab; cut into 1/4\" cubes
1 pounds Parsnips; peeled and chopped
2 tablespoons Unsalted butter; (to 4 tbs)
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
\N \N Flour; for coating
1 \N Egg; beaten
\N \N Fresh bread crumbs; for coating
1 tablespoon Olive oil

Fry bacon until crisp, drain on paper towels, and reserve. Place the parsnips in a saucepan of salted boiling water, and cook until soft. Drain parsnips, mash with 2 tablespoons of butter and season with salt and pepper. Add diced bacon. Wet your hands and shape the mixture into 6 cakes.

Dip each cake into the flour, then the egg, then the bread crumbs to coat.

Heat the oil and remaining 2 tablespoons butter (or reserved bacon fat) in a large skillet. Fry the cakes until golden, 2 to 3 minutes per side. Serve cakes immediately, sprinkled with crispy bacon. This recipe yields 4 to 6 servings.

Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A29 broadcast 10-01-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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