POTATO-AND-TURNIP CAKES
These latkes use part potatoes, part turnips.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 30m
Number Of Ingredients 5
Steps:
- Coarsely grate (with a box grater or a food processor fitted with the grater attachment) potatoes and turnips, all scrubbed and trimmed. Squeeze to remove as much moisture as possible; transfer vegetables to a medium bowl. Toss with coarse salt and ground pepper.
- Heat olive oil in a large skillet over medium heat. Form potato mixture into four tightly packed patties; place in skillet, flattening gently with a spatula to a 3/4-inch thickness. Cook patties, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if patties start to brown too quickly, and add more oil to skillet if necessary). Transfer to paper towels; sprinkle with salt.
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Mark Thibodeau
[email protected]These potato and turnip cakes look absolutely delicious! I can't wait to try the recipe.
Shomi Shahriar
[email protected]These cakes were a little too oily for my taste. I think I'll try baking them next time instead of frying them.
Eren Say
[email protected]I'm not a fan of turnips, but I really enjoyed these cakes. The potato and turnip flavors complemented each other perfectly.
Godwin Ukam
[email protected]These cakes are a great way to sneak vegetables into your kids' diet. My kids loved them!
Pendije Xhemaili
[email protected]I made these cakes gluten-free by using gluten-free flour. They were just as good as the regular version.
OP Helal Gamer
[email protected]I'm allergic to eggs, so I used a flax egg instead. The cakes still turned out great!
Olatunde Oyekunle
[email protected]These cakes were a bit too salty for my taste. I think I'll reduce the amount of salt next time.
Ahmad Kayani
[email protected]I used sweet potatoes instead of regular potatoes and they turned out great! I also added a bit of chopped bacon to the batter.
Amir Nadaf
[email protected]These cakes were a little too oily for my taste. I think I'll try baking them next time instead of frying them.
Kenzy Wesam
[email protected]I'm not a big fan of turnips, but I really enjoyed these cakes. The potato and turnip flavors complemented each other perfectly.
Sajjad Sindhi
[email protected]These cakes are perfect for a quick and easy weeknight meal.
Surya Gautam
[email protected]I'll definitely be making these again!
Zoot774
[email protected]Yum!
Antora Sarker Logno
[email protected]I made these cakes for a brunch party and they were a huge hit. Everyone loved them!
Jesse Jane
[email protected]These cakes were a great way to use up leftover mashed potatoes. They were also a fun and easy way to get my kids to eat their vegetables.
Ginane Mohamed
[email protected]I love that this recipe uses simple, everyday ingredients. I always have potatoes and turnips on hand, so I can make these cakes whenever I want.
Aaron Shanahan
[email protected]These cakes were a bit bland for my taste, but they were still good. I think I'll add more herbs and spices next time.
Sajjad bajwa
[email protected]I've never had potato and turnip cakes before, but I'm glad I tried this recipe. They were so easy to make and turned out perfectly. I'll definitely be making them again.
SHAHRUKH REHMAN
[email protected]These potato and turnip cakes were a hit! They were crispy on the outside and fluffy on the inside, with just the right amount of seasoning. I served them with sour cream and apple sauce, and they were absolutely delicious.