Ingredients
¼ lb. russet potatoes, peeled, boiled and mashed dry
1/4 lb. parsnips, peeled and grated
1/4 lb. carrots, peeled, boiled and mashed dry
2 eggs, beaten
1 tbsp. all-purpose flour, sifted
1 tsp. salt
1 tsp. black pepper
1 tsp. ground nutmeg
¼ cup sunflower oil

Directions:
1.    Using a food processor, combine mashed potatoes, carrots, eggs, flour, salt, black pepper and nutmeg until a dough ball forms. Fold in parsnips.
2.    Heat sunflower oil in a frying pan. Divide dough into 16 balls. Roll out balls until ¼ inch thick. Fry for 5 minutes on each side until golden brown. Serve hot with a light salad and garlic bread.