Recipe by Kevin Lee Jacobs

The original recipe calls for parsley, but I switched it to leeks. I found the turnips gave off quite a bit of liquid, so next time I will let them sit in a strainer for a couple of minutes and give them a good squeeze before adding the rest of the ingredients.

2 lbs Turnips, peeled and shredded

1 Egg, beaten

3/4 cup All-Purpose Flour - I used Potato Starch instead to keep it gluten free

1 good sized Leek, cut into thin half moon slices

1/2 tsp Kosher Salt and several grind of Black Pepper

Vegetable Oil - enough to reach half-way up the sides of the patties as they fry


Put the turnips, egg, flour and leeks into a large bowl, admix with hands.  Heat a generous amount of oil in a large skillet over a medium flame.  For the turnip mixture into patties, and fry until bronzed and fragrant, about 4 to 5 minutes per side.