Parsnip lovers this is for you.  What a great flavor addition to a potato pancake!  They were easy to put together and there were none left at the end of the meal for leftovers.  It did make more than the 6 cakes so I don't know if I made them smaller than she did.  Try it and enjoy!

Irish Potato- Parsnip Cakes

Ingredients: (makes about 6 cakes)

Adapted from Epicurious

2 large russet potatoes, washed and peeled  
4 parsnips, washed and peeled 
1/2 cup finely chopped onion 
3 tablespoons chopped chives 
1 large egg, beaten to blend 
4 tablespoons olive oil 
sour cream and spicy mustard

Directions: In a food processor, chop the parsnip and potatoes to a coarse pulp. Add to a mixing bowl with the onions, chives and egg. Mix well. Heat the oil in a skillet. While the oil heats up, use your hands to form the potato cakes. Simply scoop out a palm-sized amount of the mixture and mash into a cake shape. Shake off any excess moisture and drop into the oil. Fry until golden brown. Flip and repeat on other side. Serve hot with a dollop of sour cream and spicy mustard ( I prefer Coleman’s hot English mustard).  Add chopped chives for color.

http://www.keepitsimplefoods.com/vegetarian/irish-potato-parsnip-cakes/
Thanks keep it simple foods