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Parsnip Cakes
vegetables, irish
1 lb parsnips
2 tablespoon flour
1 pinch mace
2 tablespoon melted butter
1 single salt and pepper
1 single large egg
8 tablespoon breadcrumbs (heaping)
1 single 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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