Boil six large potatoes, mash them, add butter, seasoning, and enough hot milk to moisten. Chop fine three button onions, fry in butter to a light brown. Wash, peel and scrape and boil separately twelve small carrots and four small white turnips. Chop and add with the onions to the potato. Season to taste, add a little minced parsley and cool. Mold into small cutlets, dip in beaten egg, then powdered cracker crumbs. Fry to a golden brown in boiling fat.