Thursday, March 31, 2011

Parsnip Cakes

1 pound parsnips
1-4 Tablespoons margarine
salt & pepper to taste
sorghum flour for dusting
1 egg, beaten
Gluten free bread crumbs, crushed gluten free rice krispies or chex
olive oil for frying

Peel the parsnips thinly. Cut them into small chunks and cook in a little salted water until soft. Mash with the margarine, season witht he salt and pepper. Wet your hands and shape the mixture into six cakes. Dip each cake into the flour, then egg, then coat with the bread crumbs. Heat the olive oil in a frying pan. Fry the parsnip cakes until golden brown on both sides. 

These make a wonderful breakfast served with gluten free toast, bacon or sausage, and orange juice.

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