Turnip and potato patties – makes 6


  • 225 grams turnips, peeled and cut into 0.5cm cubes (about 1 1/3 cups)
  • 30 grams potato, peeled and cut into 1cm cubes (about 1 cup)
  • 2 1/2 Tbsp thinly sliced scallion greens
  • 1 egg, beaten lightly
  • 1/4 cup all-purpose flour
  • Extra virgin olive oil, canola oil, or peanut oil
  • Salt and pepper


  • 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.
  • 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.
  • 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.