Instructions:

1. Using a hand grater or food processor, grate:
• 1 ¹/₂ lb russet potatoes , peeled
• 1 lb parsnips , peeled
• 1 medium onion
2. Squeeze out excess water and put in a mixing bowl*.
3. Mix with your hands into the potato mixture:
• 2 eggs, large
• ¹/₄ tsp baking powder
• 2 TBS all-purpose flour
• ¹/₂ tsp salt
• ¹/₄ tsp black pepper, ground
4. In a large non-stick skillet, over medium-high heat, cover the bottom with 1/2-inch of:
• ¹/₄ cup vegetable oil
5. When the oil is hot, spoon 2 TBS of the filling into individual cakes, pressing them flat and squeezing out any excess water.
6. Pan-fry until golden brown on each side, about 2-3 minutes.
7. Remove from the oil and drain on paper towels.
8. Fry the cakes in small batches and do not over crowd the pan.
9. Season with:
• ¹/₂ tsp salt
10. Serve warm.