Carrot and Parnsip Patties
L A Wilson, FEILDING
Serves 4 – 6
2 onions, sliced finely
2 cups cooked and mashed carrot and parsnip
1 cup mashed potato
Flour or dry breadcrumbs
Butter and or oil
Cook onions until tender and then mix with mashed vegetables. Season if necessary and form into patties coating well with flour or breadcrumbs.
Fry in butter, oil or a mixture of both until golden brown on each side.
Serve with cheese, salad or cold meats as a luncheon dish.