Instructions: A while back, The Cook and Kitchen Staff prepared an Irish Cookbook for the members of a family who were interested in their Irish heritage. You can find some of our past recipes offered here: Patricks Day this year.

Todays recipe contains a pinch of Mace, an uncommon spice that is imported from the Islands of the Pacific. Much like nutmeg, the outer shell is shredded or ground to create mace. If you cant happen to find the more bitter spice, nutmeg will suffice as a substitution.

If youve never had parsnips, youre in for a fantastic treat. Youll find parsnips to be a bit denser that carrots, but lighter tasting, with a flavor thats mildly bitter, yet sweet when cooked. Dont let your guests mistake them for potato pancakes; theyre in for an Irish surprise.

To cook the parsnips, peel, then slice them into even-sized pieces. Boil the parsnips in a pot of lightly salted water until tender, usually 20 to 30 minutes from the start of the boil.

Thoroughly drain the parsnips and mash them well. Add the flour, mace, melted butter, and salt and pepper to the mashed parsnips, and mash them again to combine all the ingredients.

With freshly cleaned hands, form about two- tablespoon size portions into small flat, round cakes. Dip the cakes into the beaten egg, then into the bread crumbs, and fry in a large skillet of hot oil until brown on both sides. Estimate about 3 to 5 minutes frying time on both sides. Serve warm and wait for the compliments to come your way. Dont worry about leftovers, there usually isnt a morsel remaining.

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