1/2 lb Bacon slab; cut into 1/4″
-cubes
1 lb Parsnips; peeled and chopped
2 tb Unsalted butter; (to 4 tbs)
Salt; to taste
Freshly-ground black pepper;
-to taste
Flour; for coating
1 Egg; beaten
Fresh bread crumbs; for
-coating
1 tb 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.
Yields
4 servings