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

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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.

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