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Parsnip Cakes

Yield 4 to 6 servings


  • 1 pound parsnips, scraped and boiled
  • 2 tablespoons butter or margarine, softened
  • 2 tablespoons milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 3 tablespoons flour
  • 2 tablespoons bacon drippings

How to Make It

  1. Mash parsnips; add butter, milk, salt, and pepper. Beat at medium speed of an electric mixer 2 minutes.

  2. Shape into patties 2 inches in diameter and 1/2-inch thick; dredge patties in flour. Fry in hot drippings until golden brown, turning once. Drain well.

Oxmoor House Homestyle Recipes