|
Ireland
Potato
and Dubliner Cheese Root Vegetable Cakes
- ½
pound cooked potatoes
- ¼
pound cooked parsnips
- ¼
pound cooked carrots
- 1
½ cups shredded Dubliner Cheese
- 1
teaspoon ground mace
- 1
½-ounces flour all purpose
- 1
½-ounces melted butter
- 1
pinch salt
- 2
pinches ground black pepper
Combine
all ingredients together in a large bowl and mash
well. Add more flour if needed.
Shape
mixture into 6 cakes and coat with flour, then
egg wash, and finally breadcrumbs.
Pan
fry until both sides are golden brown and fully
cooked in the center.
Serves 6.
|
