Thursday, October 10, 2013

Baked Turnip & Potato Pancakes

Whether it's a boxty or a latke, I'm a big supporter of all things potato pancake.  So since I'm not a huge fan of the taste of turnips, I found a great way to disguise them is to throw them in with potato for some savory pancakes.  Turnips are great cubed and roasted, but there's and aftertaste I pick up on that I just can't escape, so masking them this way worked perfect for me.  And unlike most potato cake recipes, these are baked and not fried, so it greatly cuts down on the calories.

Baked Turnip & Potato Pancakes


1/2 lb turnips, peeled and diced into 1/4" cubes
1/2 lb potato, peeled and cut into 1/2" cubes
2 1/2 Tbsp scallions, diced
1 egg, lightly beaten (or 1 egg equivalent of Ener-G Egg Replacer or 1/4 cup unsweetened applesauce)
1 handful of shredded cheddar cheese (I use Daiya cheddar shreds for dairy-free)
1/4 cup all-purpose flour (any flour of your choosing)
Coarse ground salt & pepper
2 dashes of ground nutmeg

Preheat oven to 400 degrees.

In a pot of lightly salted boiling water, add in turnips and potatoes for 10-15 minutes or until cubes are fork tender.  Drain off water and then use a hand masher to to mash them up.  You want it more of a rough mash, not a smooth mashed potato consistency, so hand mashing is best.

Stir in scallions, egg, cheese, flour and seasonings, until fully combined.  Take about 1/4 cup portions and pat into patties of even thickness and place onto a lightly greased baking sheet.  Don't crowd your baking sheet, so you'll have to do these in batches like you would with cookies.  Bake each set at 400 degrees for 15 minutes, then flip each pancake and bake for an additional 15 minutes, or until each side has crisped and is golden brown.

Serve with applesauce or sour cream for dipping on the side.

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