Parsnip cakes may be served with almost any meat, but they are particularly delicious with roast goose.
1. Drop the parsnips and onion into a large pot of boiling, salted water and cook for 20 to 30 minutes or until tender. Drain in a sieve, then transfer to a blender or processor. Pour in the melted butter and whirl until smooth.
2. Transfer the mixture to a bowl and blend in the egg. Sprinkle on the flour, baking powder, and salt, then beat until smooth.
3. Drop by generous tablespoonfuls onto a hot griddle that has been brushed with bacon fat. With the back of a spoon, shape into ½-inch-thick patties and fry until golden on both sides. Serve on a napkin-lined platter.