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Parsnip Cakes
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Recipe Information
Kelli Greene


  • 5 medium parsnips (about 1 1/4 pounds)
  • 2 tbsp (30 ml) flour
  • 1/2 tsp (2 ml) salt
  • dash of pepper
  • 2 tbsp (30 ml) margarine, softened
  • 1 tbsp (15 ml) chopped onion
  • 1 egg, beaten
  • dry bread crumbs or cracker crumbs
  • 1/4 cup (60 ml) shortening
  • Pare, cut, and cook parsnips in boiling salted water; mash.
  • Mix parsnips, flour, salt, pepper, margarine, onion, and egg.
  • Shape into 8 patties. Coat with bread crumbs.
  • Heat shortening in 10 inch skillet over medium heat until hot.
  • Cook patties in shortening about 5 minutes, turning once, until golden brown.
315 calories per serving From: Betty Crocker's 40th Anniversary Edition Cookbook

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