Turnip and Potato Patties

Ingredients

• 0.5 pound turnips peeled cut into 1/4-inch cubes ( 1 1/3 cups)
• 6 oz potatoes peeled cut into 1/2-inch cubes ( 1 cup)
• 2.5 Tbsp scallion greens thinly sliced
• 1  eggs beaten
• 0.3 cup flour all-purpose
• 6 servings vegetable oil; peanut oil preferred 
• 6 servings salt and pepper 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• spatula

Directions

1. Cook chopped turnip and potato in boiling water: In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, or until they are tender, and drain them.
2. Mash turnips and potatoes: In a bowl, mash the cooked turnips and potatoes with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
3. Fry the patties: Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil.
4. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke.
5. 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.
6. Fry the patties until they are golden, turning them once, about 4 minutes on each side.
7. Transfer the patties to paper towels to drain off excess oil.