|Water||1 Cup (16 tbs)|
|Egg white||1 , beaten|
|Whole wheat bread crumbs||1 Cup (16 tbs)|
Peel and dice parsnips and cook in salted water approximately 20 minutes or until tender.
Mash thoroughly and add egg yolk.
Form into patties, dip in egg white, then roll in crumbs and saute in oil and butter until crisp and golden brown.