Yield: 4 servings
|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@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.