Parsnip Cakes (Irish)

Parsnips have been part of the Irish diet for many centuries. Cookbook author and culinary historian Theodora FitzGibbon, for example, cites an account from 1673 in which a traveler notes that "The Irish feed much also on parsnips." Northern Irish author and journalist Clare Connery writes that her recipe for parsnip cakes was one of her grandmother's favourites, "made from fresh parsnips grown in her cottage garden."

1 lb parsnips, peeled and sliced (500 g)
2 Tbsp. all-purpose flour, unbleached
1 pinch ground mace
2 Tbsp. butter, melted
sea salt
black pepper, freshly ground
1 large egg, beaten
½ cup dry breadcrumbs (30 g)
oil, for frying

Boil the parsnips in a large pot of salted water until tender, then drain and mash them well in a medium bowl. Stir in the flour, mace, butter, salt and pepper to taste, then form the parsnips into small, flat, round cakes.

Dip the cakes, one at a time, into the beaten egg, and then into the breadcrumbs. Put about 1" (2.5 cm) of oil into a large skillet and heat over medium-high heat. Fry the cakes for 5-6 minutes, turning once, until brown on both sides.

Makes 4 servings.