Parsnip Cakes

1 pound parsnips, peeled and sliced
2 tablespoons all-purpose flour
2 tablespoons butter, melted
Pinch of mace
1/4 teaspoon salt
1/4 teaspoon pepper
flour, for dredging
Egg wash
1/2 cup breadcrumbs
Vegetable oil, for frying

In a saucepan, cook the parsnips in boiling salted water until tender, 12 to 15 minutes. Remove from heat and allow to rest for 5 minutes to absorb stock. Drain and mash.

Add the flour, melted butter, mace, salt, and pepper to the parsnips and blend well. Shape mixture into 4 evenly sized cakes. Lightly dredge in flour, pass through egg wash, then bread crumbs. In a large fry pan over medium high heat, heat the oil. When hot, cook cakes on each side until golden brown, 3 to 5 minutes. Serve immediately, or transfer to a baking sheet and keep warm in a preheated 300�F oven for 4 to 5 minutes longer.

Serves 4.