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