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Aunt Margaret’s Parsnip Cakes

2 cup mashed, cooked parsnips
1 tablespoon melted butter
1 tablespoon salt
dash of pepper
1 egg, beaten
cracker crumbs

Mix mashed parsnip with next 5 ingredients. Shape into flat cakes. Dip into crumbs, covering completely. Chill in the refrigerator. Fry in hot butter until brown. Good with syrup.