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Parsnip Griddle Cakes

Parsnip Griddle Cakes
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Yield: 6-8 cakes

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  • 6 cooked parsnips
  • 1 egg, well beaten
  • 3/4 teaspoon salt
  • 1 tablespoon melted butter
  • 2 tablespoons flour


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.
Updated Tuesday, October 9th, 2007

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