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Add a photoServings: 4
Ingredients
- 1/2 lb Bacon slab cut into 1/4" cubes
- 1 lb Parsnips peeled and minced
- 2 Tbsp. Unsalted butter - (to 4 tbs)
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- Â Â Flour for coating
- 1 x Egg beaten
- Â Â Fresh bread crumbs for coating
- 1 Tbsp. Extra virgin olive oil
Directions
- Fry bacon till crisp, drain on paper towels, and reserve.
- Place the parsnips in a saucepan of salted boiling water, and cook till soft. Drain parsnips, mash with 2 Tbsp. of butter and season with salt and pepper. Add in diced bacon. Wet your hands and shape the mix into 6 cakes. Dip each cake into the flour, then the egg, then the bread crumbs to coat.
- Heat the oil and remaining 2 Tbsp. butter (or possibly reserved bacon fat) in a large skillet. Fry the cakes till golden brown, 2 to 3 min per side. Serve cakes immediately, sprinkled with crispy bacon.
- This recipe yields 4 to 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 117g | |
| Recipe makes 4 servings | |
| Calories 169 | |
| Calories from Fat 93 | 55% |
| Total Fat 10.52g | 13% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 26mg | 1% |
| Potassium 378mg | 11% |
| Total Carbs 17.43g | 5% |
| Dietary Fiber 4.7g | 16% |
| Sugars 4.72g | 3% |
| Protein 2.6g | 4% |
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