Name: Turnip and Potato Patties
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups) -; 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup) -; 2 1/2 tablespoons scallion greens, thinly sliced -; 1 egg, beaten lightly -; 1/4 cup all-purpose flour -; Extra virgin olive oil, canola oil, or peanut oil -; Salt and pepper -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Turnip and Potato Patties

1. 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups) -

2. 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup) -

3. 2 1/2 tablespoons scallion greens, thinly sliced -

4. 1 egg, beaten lightly -

5. 1/4 cup all-purpose flour -

6. Extra virgin olive oil, canola oil, or peanut oil -

7. Salt and pepper -

How to cook deliciously - Turnip and Potato Patties

1. Stage

Cook chopped turnip and potato in boiling water: In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, or until they are tender, and drain them.

2. Stage

Mash turnips and potatoes: In a bowl, mash the cooked turnips and potatoes with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

3. Stage

Fry the patties: Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke. Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula. Fry the patties until they are golden, turning them once, about 4 minutes on each side. Transfer the patties to paper towels to drain off excess oil. Recipe adapted from Gourmet Magazine, January 1985.