Contributed by Angela Cleveland (adapted from

Ingredients

See below:

Instructions

Boil four or five parsnips until tender. Take off the skin and mash them finely. Add a teaspoon of flour and one well-beaten egg or substitute. Put a tablespoon of oil or butter in a pan and add a small teaspoon of salt (if desired). Form parsnip mixture into small cakes and fry. When one side is delicate brown, flip them and fry the other side. Serve by themselves or with a sauce of your choice!

Enjoy!

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