One of my grandmother's favourite recipes, made from the fresh parsnips grown in her cottage garden. The pureed flesh is mixed with flour and seasonings, dipped in egg and breadcrumbs and fried in hot oil or bacon fat.
Put the parsnips, flour, butter, mace and nutmeg in a large bowl. Season with salt and pepper and beat well to combine.
Divide in to 4 pieces and mould each piece into a round flat cake, about 3 1/2 inches in diameter and 3/4 inches deep. Cut each cake in half.
Dip each cake into the beaten egg, toss in breadcrumbs, pressing them well into the cakes to give an even coating. Fry in a little hot oil for 3-4 minutes on each side until cooked through and an even golden colour.
Drain on an absorbent kitchen paper and serve as a main course or an accompanying vegetable. Parsnip cakes are particularly good served with pork, ham and roast beef, as well as fried sausages and bacon.
Cooks Note: Any root vegetable suitable for mashing such as carrots, potatoes and turnips can be used for the recipe either on their own or in combinations. Different spices and herbs can also be added to give variety. The cakes can be shaped into small logs and deep fried.