Prep 10 mins
Cook 5 mins
My wife is doing the low-carb thing, so I created this recipe hoping to give her a potato-like side dish.
- 4 cups turnips, shredded
- 1⁄2 cup onion, chopped
- 1 garlic clove, minced
- 1 tablespoon parsley
- 1 egg
- 2 cups cheddar cheese, shredded
- salt and pepper
- Shred turnips and cheese, chop onions and mince garlic.
- Combine all ingredients, excluding butter and oil.
- Press 1/3 to 1/2 cup turnip mixture into patties.
- I used a plastic patty maker.
- Add butter and oil to frying pan.
- Heat over medium-high heat.
- When pan is nice and hot, gently place patty into pan and allow the bottom to thoroughly brown, about 3 to 5 minutes.
- Flip and allow the other side to brown.
- Turning them was slightly difficult as the cheese is now molten.
- Remove from pan to paper towel.
- Cool slightly and serve.
Truly aweful. The measures are all wrong. The consistency is so bad that the patties are impossible to turn. In general this recipe isn't for Turnip Patties it's more for Turnip and Cheese mush.
I tried these last night and I think they are great! Even my kids loved them and that says alot considering they hate vegetables! They came out looking like shredded hash brown potatoes like you would get from the diner. Personally, I wouldn't add flour as the previous reviewer suggested because that would have added carbs and I'm on a low carb diet. The patties were held together well enough by the melted cheese. I put them in the pan and didn't mess with them until the bottom was really browned and then I flipped them gently. It's not that difficult and the crispy, browned cheese is my favorite part! In the beginning I also used a hamburger press and I'm not sure that it is a necessary step because they came out just as well after I stopped using it. I definately will be making these again!
I loved the sound of the combination of ingredients but this recipe just didn't work for me at all- I followed both the list of ingredients and the step by step even using a hamburger press to flatten the patties(using the hamburger press seemed to squeeze out most of the egg). I put them in the fridge for an hour before trying to fry them thinking that this may help hold them together.. There was no way that they would hold together - I was very gentle with them - it ended up a big hash,not too attractive. I think the recipe needs some other ingredient to help hold the patties together, perhaps some flour. Is there anything missing in the recipe? Sorry I love the concept but not the end result.