| 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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