|Minced onion||1⁄3 Cup (5.33 tbs)|
|Rutabagas||3 Cup (48 tbs), cooked and mashed|
|Salt||1 3⁄4 Teaspoon|
|Ground black pepper||1⁄8 Teaspoon|
|Minced parsley||2 Tablespoon|
|Egg||1 , beaten|
|Dry bread crumbs||3⁄4 Cup (12 tbs)|
Fry onion in butter or margarine.
Add to rutabagas along with salt, pepper, parsley, egg and 1/3 cup of the bread crumbs.
Mix well and shape into 3-inch patties, 1/2 inch thick.
Roll in remaining bread crumbs.
Brown on both sides in hot shortening.