Ingredients

• 1/2 pound slab bacon, cut into 1/4 inch cubes
• 1 pound parsnips, peeled and chopped
• 2 to 4 tablespoons unsalted butter
• Salt and freshly ground black pepper
• Flour, for coating
• 1 egg, beaten
• Fresh bread crumbs, for coating
• 1 tablespoon olive oil

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Instructions

1. Fry bacon until crisp, drain on paper towels, and reserve.
2. Place the parsnips in a saucepan of salted boiling water, and cook until soft. Drain parsnips, mash with 2 tablespoons of butter and season with salt and pepper. Add diced bacon. Wet your hands and shape the mixture into 6 cakes. Dip each cake into the flour, then the egg, then the bread crumbs to coat.
3. Heat the oil and remaining 2 tablespoons butter (or reserved bacon fat) in a large skillet. Fry the cakes until golden, 2 to 3 minutes per side.
4. Serve cakes immediately, sprinkled with crispy bacon.