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Parsnip Cakes
Servings: 4
1 pound parsnips
2 tablespoons flour
1 pinch mace
2 tablespoons melted butter
Salt and pepper
Large egg
8 heaping tablespoons breadcrumbs
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.
