| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/2 pound slab bacon, cut into 1/4 inch cubes
- 1 pound parsnips, peeled and chopped
- 2 to 4 tablespoons unsalted butter
- Salt and freshly ground black pepper
- Flour, for coating
- 1 egg, beaten
- Fresh bread crumbs, for coating
- 1 tablespoon olive oil
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 301 |
| Total Fat | 24 g |
| Saturated Fat | 9 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 7 g |
| Cholesterol | 67 mg |
| Sodium | 306 mg |
Reviews
i did this recipe with a maple flavored bacon for a sweet-savory combo- delicious
Good recipe. I would recommend a sour cream/scallion sauce to go with it.