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Ireland

Potato and Dubliner Cheese Root Vegetable Cakes

• ½ pound cooked potatoes
  
• ¼ pound cooked parsnips
  
• ¼ pound cooked carrots
  
• 1 ½ cups shredded Dubliner Cheese
  
• 1 teaspoon ground mace
  
• 1 ½-ounces flour all purpose
  
• 1 ½-ounces melted butter
  
• 1 pinch salt
  
• 2 pinches ground black pepper

Combine all ingredients together in a large bowl and mash well. Add more flour if needed.

Shape mixture into 6 cakes and coat with flour, then egg wash, and finally breadcrumbs.

Pan fry until both sides are golden brown and fully cooked in the center.

Serves 6.