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Turnips and Potato Patties
  • Potatoes
  • Vegetables
Serves:   4
(serving size: 1)

  • Prep Time:   10 minutes
  • Cook Time:   20 minutes
  • Total Time:   30 minutes


1/2 pound turnips, peeled and cut into 1/4-inch cubes

(about 1 1/3 cups)
6 ounces potato, peeled and cut into 1/2-inch cubes
(about 1 cup)
2 1/2 Tablespoons thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Grapeseed oil, peanut oil, or canola oil (high smoke
point vegetable oils)
Salt and pepper


In a large saucepan of boiling salted water, cook theturnip and potato cubes for 15 to 17 minutes, until theyare tender, and drain them.

In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.

Coat the bottom of a large, heavy skillet with about 1/4-inch of oil. Heat the pan on medium high heat untilthe 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 spoon or spatula. Fry the patties until theyare golden, turning them once, about 4 minutes on each side.

Transfer the patties to paper towels to drain off excess oil.

From Judi Katz-Schwartz, Yoo Mi Thompson

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