Yield:
6-8 cakesIngredients
6 cooked parsnips
1 egg, well beaten
3/4 teaspoon salt
1 tablespoon melted butter
2 tablespoons flour
Instructions
Mash the parsnips, add the egg, and beat until light. Season with salt and butter, and fold in the flour. Drop by spoonfuls on a hot griddle, brown, turn, and brown the other side.
