Parsnip Cakes
Serves 4
450g (1lb) Parsnips
1 large Egg
8 tbsp Breadcrumbs
2 tbsp Flour
2 tbsp Melted Butter
1 pinch Mace
Oil for frying
Salt and Black Pepper
Peel and slice the parsnips, then boil in salted water until tender.
Drain and mash well.
Add flour, mace, melted butter, salt and pepper.
Form into small flat, round cakes.
Dip into the beaten egg, then into the breadcrumbs.
Fry in hot oil until brown on both sides.
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