Turnip and Potato Patties

Photography Credit: Elise Bauer

Dad found this recipe for turnip and potato patties in an old (1985) issue of Gourmet magazine and made them the other night. They were terrific, not too turnipy. Sort of a cross between a pancake and a fritter.

Turnip and Potato Patties Recipe

  • Yield: Makes six patties.


  • 1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
  • 6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
  • 2 1/2 Tbsp thinly sliced scallion greens
  • 1 egg, beaten lightly
  • 1/4 cup all-purpose flour
  • Grapeseed oil, peanut oil, or canola oil (high smoke point vegetable oils)
  • Salt and pepper


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.

2 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.

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Recipe adapted from Gourmet Magazine, January 1985.

Showing 4 of 19 Comments

  • Julie

    Is it possible to pre-form the patties and freeze them before cooking? I have a bumper crop of turnips to use right now and I think my kids will love these!

  • Paula

    I forgot to add, I replaced the egg with flaxseed meal(1 tbsp flaxseed, 3 tbsp water) because I wanted something vegan. Still great result.

  • Paula

    They turned out great!!! I added a little bit of powder garlic but just because I really like that flavor. Even my meat lover husband loved them!

  • Edith

    Like a number of the people commenting on the recipe, we also belong to a CSA and am happy to have new turnip recipes. I ran out of white potatoes and supplemented with a sweet potato. Luckily I doubled the recipe because my husband loved the patties and told me to be sure to save the recipe.

  • Linda

    My husband planted lots of turnips and I am not a fan, so I was delighted to find this recipe which makes them delicious. My twist was from Hong Kong: add shrimps to the paste, and serve with chilli oil and soy sauce, like Cantonese turnip cakes. Really yummy. Thanks so much for the inspiration!

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