Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Irish Parsnip Cakes
- add review
- #74482
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
1 pound parsnips
2 tablespoons flour
1 pinch mace
2 tablespoons melted butter
salt and pepper
1 large egg
8 tablespoons breadcrumbs (heaping)
oil, for frying
directions
Peel and slice the parsnips, then boil in salted water until tender. Drain and mash them well.
Add flour, mace, melted butter, salt and pepper, then form into small flat, round cakes.
Dip into the beaten egg, then into the breadcrumbs, and fry in hot oil until brown on both sides.
added by
nutrition data
209 calories, 8 grams fat, 30 grams carbohydrates, 5 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
reviews & comments
November 3, 2013
I've always just been kind of lukewarm on parsnips but we tried this recipe last night and loved it! Of course, what's not to love about something breaded and fried, right? I did use more breadcrumbs than called for though because 8 tbsp wasn't enough to really get a good coating. And it all stuck to the parsnip cakes just fine. Thank you for this recipe!