250 g bacon, diced 1/2 lb
500 g parsnips, peeled & chopped 1 lb
25 ml unsalted butter 2 tbsp
salt & pepper to taste
flour for coating
1 egg, beaten
fresh bread crumbs for coating
15 ml olive oil 1 tbsp
Fry bacon until crisp, drain on paper towels and reserve. Cook parsnips until tender. Mash with butter and season with salt and pepper. Add diced bacon. Wet your hands and shape the mixture into 6 cakes. Dip each cake into flour, then egg, then bread crumbs to coat.
Heat oil in a large skillet. Fry cakes until golden, 2 to 3 minutes per side.
Serve cakes immediately, sprinkled with additional crispy bacon.
Serves 6