Summary

Ingredients

• 2 rolls, stale
• 500 g parsnip (s)
• 1 onion (s)
• salt
• pepper
• 1 teaspoon curry powder, mild
• 1 bunch chives
• 4 egg (s)
• breadcrumbs
• 3 tablespoon clarified butter for frying
• 150 ml water, lukewarm

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Instructions

1. Dice the rolls and pour 150 ml of lukewarm water over them. Clean, wash, peel and roughly grate the parsnips. Peel the onion and cut into small cubes.
2. Heat 1 tablespoon of clarified butter in a pan. Fry the parsnip and diced onion in it, then transfer to a bowl and let cool. Season the vegetables with salt, pepper and curry powder. Squeeze out the bread rolls and place in the bowl with the eggs. Mix the ingredients in the bowl. Add enough breadcrumbs to make a smooth dough. Add the chives and season the batter with salt and pepper. Then shape into small, flat cakes with moistened hands.
3. Heat the remaining 2 tablespoons of clarified butter in the pan. Add the cakes in portions and fry on both sides for about 10 minutes until crispy.