Potato and Turnip Patties

This recipe was found on another recipe website, which was originally found in an 1985 edition of Gourmet magazine. They're absolutely delicious, and they go great with a nice steak.

• Ready In: 38 mins
• Serves: 6
• Yields: 6 patties

Ingredients

• 1⁄2 lb turnip, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
• 6  ounces potatoes, peeled and cut into 1/2-inch cubes (about 1 cup)
• 2 1⁄2 tablespoons  thinly sliced scallion tops
• 1  egg, beaten lightly
• 1⁄4 cup all-purpose flour
•  canola oil (for frying)
•  salt and pepper

Directions

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.
2. In a bowl, mash them with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
3. 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.
4. 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.