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Turnip Carrot Cakes with Garlic Aioli

forkintheroad.com
serves 4
Ingredients
For Turnip Carrot Cakes
  • 2 large turnips, peeled and shredded
  • 8 large carrots, peeled and shredded
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon turmeric
  • 1 egg
  • 1/4 cup cornmeal or flour (or more if needed)
  • 2 teaspoons cooking oil
For Garlic Aioli
  • 2 cloves, minced
  • 1/2 cup mayo (I used vegan mayo)
  • 1/4 teaspoon paprika
  • pinch of salt and pepper to taste
​
Picture
Preparation
  1. In a large bowl, combine shredded turnips and carrots with salt, pepper, paprika, turmeric, egg and cornmeal or flour in a large bowl. Mix well and form palm size thin cakes and set aside.
  2. Heat oil in a large skillet over medium-high heat. When pan is heated add veggie patties and cook until brown and crispy on both sides, about 3-4 minutes a side.
  3. For aioli: Combine garlic, mayo, paprika and salt and pepper in a small blender or mixing bowl. Blend or mix until well combined and serve on side with veggie cake.
Notes
  • Leftovers & Storage: These turnip carrot cakes are perfect to store! They can be made once and refrigerated for up to 5-6 days and frozen for up to a month (possibly longer, however they never make it that long in our house).
  • Reheating: Reheat in microwave or over a pan on medium-low heat to cook thoroughly without burning.
​
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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