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Title: Mock Oyster Cakes
Categories: Vegetarian
Yield: 1 Batch

Salsify; boiled
Mashed potato
Seasoning
Egg
Plasmon
- (whey protein powder)
Bread crumbs
White sauce
Black pepper; freshly ground
Cayenne
Salt
Lemon juice

Divide the salsify into small pieces of about the size of half an
oyster and mix with half as much carefully-mashed potato; season well
with freshly-ground black pepper, cayenne, salt, and a squeeze of
lemon-juice, and add sufficient stiff white sauce to slightly moisten
the mixture and add a small quantity of beaten egg. Spread the
mixture out on a flat dish for 1 to 2 hours; then take less than 1 tb
at a time and roll it into a little ball on a floured board. Flatten
the balls so that they take the form of little round cakes, dip them
into beaten egg, and cover thickly with dry Plasmon powder and bread
crumbs, which have been seasoned with salt, black pepper, and
cayenne; press them lightly between the hands to make the powder and
crumbs adhere, and after allowing about 20 minutes for the latter to
dry, fry the cakes in deep, boiling oil or vegetable fat, and serve
garnished with fried parsley and little pieces of lemon. The potatoes
should be baked in their skins, and then sieved and beaten to a stiff
paste with a little cream, as the cakes would be spoilt if the potato
mixture was moist and watery.

Recipe by Jeanne Jardine

Recipe FROM: The Best Vegetarian Dishes I Know, 1910

Recipe FROM: <https://www.gutenberg.org/ebooks/70164/>

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