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Potato, Turnip, and Scallion Patties

Potato, Turnip, and Scallion Patties


1 bunch hakurei turnips

2 large or 3 medium potatoes

2-3 scallions, finely chopped

1 egg, beaten lightly

1/4 cup all-purpose flour

salt and pepper

oil for frying (I like to use bacon fat, but any high heat oil such as coconut, peanut, grapeseed, etc.  will work)


You have 2 options here. You can boil and mash turnips and potatoes or grate them raw. Both will work, but you will have a different type of patty with each one. I like to do the mashed version with leftover mashed potatoes and turnips. The mashed version is crispy outside, soft inside, and more like a pancake, while the grated version is more like a hash brown.

Option 1 In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, until they are 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. Add more flour, egg, or a little milk as needed to make a thick batter.

Option 2 Grate potatoes and turnips. Place in bowl with egg, scallion, flour, salt and pepper. Mix well. Batter should be slightly runny, but not too much. Add more flour or egg as needed to make a thick batter. 

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.


This entry is related to the following products. Click on any of them for more information.
Turnip, Potato, Scallions (Green Onion), Potatoes, Turnips,
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