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Parsnip, Bacon & Chive Cakes Recipe
These are excellent served with winter stews, or as part of a Brunch. They can be made ahead up to stage 6, then fried ‘à la minute’.
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For about small 12 cakes:
- 4 big Parsnips, peeled and chopped into large pieces of equal size - remove any hard core
- 125g/5 oz Streaky Bacon, the rind removed, and cut into small pieces
- 50g/2 oz of Butter
- A small bunch of Chives, snipped into small pieces
- 2 tablespoons (30ml) Groundnut or Sunflower oil
- Salt and freshly-ground Black Pepper
Cover the parsnips with water in a pan, and add a level teaspoon (4ml) of salt. Bring them to the boil and simmer until they're tender - about 12-14 minutes.
While the parsnips are cooking, fry the bacon pieces until they"re fairly crisp - set aside.
- Drain the parsnips, then mash them as smoothly as you can - this is easier when they are still warm.
- Season with salt and pepper, to taste.
- When the parsnips have cooled a little, add the bacon pieces and snipped chives.
- Can be prepared and refrigerated at this point.
- Heat half the oil in a heavy frying pan, and when it's warm, slide in half the cakes - making sure they don't touch. Fry them until they've coloured on both sides - this will take about 3 minutes per side.
- Remove and keep warm while repeating the procedure with the remaining cakes.
Drain them on kitchen paper, then serve.