- 2 medium carrots peeled
- 5 small parsnips peeled
- ¼ cup flour
- 2 large eggs beaten
- 1 teaspoon chives minced
- 1 teaspoon parsley chopped
- Salt and pepper to taste
- Oil for frying
- 1. Coarsely grate carrots and parsnips.
- 2. Stir into the flour.
- 3. Add the eggs, chives, parsley, and salt and pepper to taste.
- 4. Mix until evenly moistened.
- 5. Heat oil in sauce pan.
- 6. Drop in mixture by tablespoons and flatten.
- 7. Coock over medium heat until brown on both sides.