1/4 medium onion, grated

1/4 Granny Smith apple, peeled and grated

1/3 cup all-purpose flour

Pinch of salt

Pinch of pepper

2 eggs, whipped

 

Olive Oil

Butter

Sour Cream

Fresh dill or chives, chopped

 

In a mixing bowl, combine the parsnips, onion and apple.  Add flour and mix to coat the ingredients.  Season with salt and pepper, then mix in eggs.

 

In a saute' pan, melt equal amounts of butter and olive oil, about a tablespoon of each for each cake.

 

Create a small pancake sized cake of the mixture and cook on both sides over medium heat until brown.  Slide cake onto serving plate, swipe with some sour cream; sprinkle with dill or chives; garnish with some diced tomates if desired.

 

Note from Virginia:  You can make these ahead and warm up in the oven.  Very good with smoked trout or salmon.