Potato and Turnip Patties
Crispy, golden, and packed with earthy goodness, these Potato and Turnip Patties are your next go-to side dish or vegetarian appetizer. Combining the creamy starchiness of russet potatoes with the subtly sweet and slightly peppery flavor of turnips, this recipe is a delightful twist on classic potato fritters. Perfectly seasoned with garlic, fresh parsley, a hint of paprika, and black pepper, these patties are pan-fried to perfection, delivering a satisfying crunch with every bite. Quick and easy to prepare in just 35 minutes, they’re an ideal choice for busy weeknights or casual brunches. Serve them warm as a standalone snack or pair with a tangy dip or fresh salad for a complete meal. Looking to impress your guests? These versatile patties are not only irresistibly delicious but also naturally gluten-free when substituted with your favorite gluten-free flour!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 2 medium Turnips
- 1 large Egg
- 2 tablespoons All-purpose flour
- 1 large Garlic clove
- 2 tablespoons Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 2 tablespoons Vegetable oil
Instructions
Peel and grate the russet potatoes and turnips using a box grater or food processor.
Place the grated potatoes and turnips in a clean kitchen towel or cheesecloth, and wring out as much liquid as possible.
Transfer the grated and drained vegetables to a large mixing bowl.
Finely mince the garlic clove and chop the fresh parsley. Add both to the mixing bowl.
Crack the egg into the bowl and add the flour, salt, black pepper, and paprika. Mix all ingredients until well combined.
Heat the vegetable oil in a large skillet over medium heat.
Scoop about 2 tablespoons of the mixture into your hands and form it into a small patty. Repeat with the remaining mixture.
Place the patties into the skillet, leaving some space between each one. Cook for 3-4 minutes per side, or until golden brown and crispy.
Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
Serve the potato and turnip patties warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1048 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 2733 mg | 119% | |
| Total Carbohydrate | 164.0 g | 60% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 17.0 g | ||
| Protein | 28.7 g | 57% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 223 mg | 17% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 4067 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
