Recipe courtesy of Mary Sue Milliken and Susan Feniger
Total:
50 min
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Parsnip Puree

Recipe courtesy of Guy Fieri

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Lemon Cake

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Tyler Florence

Butterscotch Love Cake

Recipe courtesy of Valerie Bertinelli

Chocolate Orange Cake

Recipe courtesy of Trisha Yearwood

Chocolate Lava Cakes

Recipe courtesy of Ree Drummond

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking