| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Niger | Tamwt02 | 4 | servings |
INGREDIENTS
| 1/2 | lb | Bacon slab; cut into 1/4" cubes |
| 1 | lb | Parsnips; peeled and chopped |
| 2 | tb | Unsalted butter; (to 4 tbs) |
| Salt; to taste | ||
| Freshly-ground black pepper; to taste | ||
| Flour; for coating | ||
| 1 | Egg; beaten | |
| Fresh bread crumbs; for coating | ||
| 1 | tb | 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. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A29 broadcast 10-01-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 10-22-1997 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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