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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.

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