Parsnip fritters

Ingredients for 4 servings:

• 2 rolls, stale
• 150 ml water, lukewarm
• 500 g parsnip(s)
• 1 onion(s)
• 3 tbsp clarified butter for frying
• salt and pepper
• 1 tsp curry powder, mild
• e.g. breadcrumbs
• 4 eggs
• 1 bunch of chives

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Dice the bread rolls and pour over 150 ml of lukewarm water. Trim, wash, peel, and coarsely grate the parsnips. Peel the onion and cut into small cubes. Heat 1 tablespoon of clarified butter in a pan. Fry the grated parsnips and diced onion, then transfer to a bowl and let cool. Season the vegetables with salt, pepper, and curry powder. Squeeze the bread roll cubes and add them to the bowl along with the eggs. Mix the ingredients in the bowl. Add enough breadcrumbs to form a smooth dough. Add the chives and season the dough with salt and pepper. Then, with moistened hands, form into small, flat cakes. Heat the remaining 2 tablespoons of clarified butter in the pan. Add the cakes in batches and fry until crispy on both sides, about 10 minutes.