Parsnip cakes from Winter Food by Jill Norman
Parsnips’ natural sweetness combines well with spices and herbs. These parsnip cakes can be flavoured with ground mace, coriander or ginger, or among herbs try thyme, dill, mint or the chopped...
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Cooking tools:
- Saucepan
- Colander
- Potato masher
- Mixing bowl
- Fork
- Plate
- Skillet
- Spatula
- Measuring spoon
Ingredients
- 500 g parsnips, peeled and cut into small pieces
- about 40 g butter
- salt
- freshly ground black pepper
- ½ teaspoon mace, or to taste
- 2 tablespoons plain flour
- 1 egg, beaten
- breadcrumbs, for coating
- oil, for frying
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