Potato Cakes + Red Onion Jam + Goat Cheese Cream
 
 
 Step 5:

Now onto making the cakes: Grate up your russet potato coarsely into a large bowl, and rinse with water until the water is mostly clear.
  
 
 Step 6:

Toss with a TB of lemon juice (to prevent browning), and using a tea towel or cheesecloth, wring out until most of the water is gone. Wipe out your bowl and add the potato back in. Grate in your parsnips, and add salt and pepper to taste, 2 eggs, 1/4 cup of flour, TB or so of fresh chopped parsley, and mix to combine.

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