Recipe - Parsnip Cakes With Crispy Bacon

One half pound Bacon slab; cut into 1/4"
cubes
1 pound Parsnips; peeled and chopped
2 tablespoon Unsalted butter; (to 4 tbs)
Salt; to taste
Freshlyground black pepper;
to taste
Flour; for coating
1 Egg; beaten
Fresh bread crumbs; for
coating
1 tablespoon Olive oil

Fry bacon until crisp, drain on paper towels, and reserve. Place the
parsnips in a saucepan of salted boiling water, and cook until soft. Drain
parsnips, mash with 2 tablespoons of butter and season with salt and
pepper. Add minced bacon. Wet your hands and shape the mixture into 6 cakes.
Dip each cake into the flour, then the egg, then the bread crumbs to coat.
Heat the oil and remaining 2 tablespoons butter (or reserved bacon fat) in
a large skillet. Fry the cakes until golden, 2 to 3 minutes per side. Serve
cakes immediately, sprinkled with crispy bacon. This recipe yields 4 to 6