The girl looked at me, absolutely dumbfounded.
“But what is it?” she asked, poking at the item on the weighing scales.
“It’s a turnip.”
“A turnip? A root vegetable?”
She looked at me blankly and jabbed some keys on the till.
It was only when I got home and looked at the receipt that I realised the girl on the checkout had charged me for a carrot.
There was no harm done (on the contrary, carrots are cheaper than turnips so WIN!), I’m not relating this story to shame anyone, it just makes me sad. Are today’s youth so out of touch with food that they don’t recognise anything that doesn’t come in a packet?
That sign of society’s imminent collapse aside, the offending turnip was put to very good use this week when I whipped together these guys for an easy mid-week supper.
I usually make these fishcakes with potatoes but sometimes you just don’t need the carbs, am I right?!
Turnip & Salmon Patties (makes 4)
- 1 large turnip, peeled and diced
- 1 can salmon (I used wild Alaskan red)
- 1 tbsp butter
- 1 tbsp mayo
- 3/4 cup frozen peas
- 1 tbsp chives, finely chopped
- Put the turnip in a pot, cover with water and bring to a boil. Boil for 15-20 minutes until soft.
- Drain, season well and mash vigorously together with the butter until smooth.
- Add the peas, mayo and chives, flake in the salmon and stir well until everything is combined.
- Cover and transfer to the fridge to chill for an hour. Remove from fridge and shape into patties (you might need to squeeze off some water, that’s ok). Let the patties chill for ten minutes.
- Bake at 375 for 30mins. NB: Turnips are watery so these aren’t the most sturdy of fishcakes. I don’t mind a crumbly cake, especially when they taste as good as these do, but be gentle when handling.
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