I had them with brussel sprouts…I have everything with brussel sprouts
The girl looked at me, absolutely dumbfounded.
“But what is it?” she asked, poking at the item on the weighing scales.
I sighed.
“It’s a turnip.”
“A what?”
“A turnip? A root vegetable?”
She looked at me blankly and jabbed some keys on the till.
her turnip identification skills were poor
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.
try to stay away from GMO salmon…you may grow gills
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?
serve with tartar sauce, for extra fancy points
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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Reblogged this on The ObamaCrat.Com™ and commented:
I love salmon patties, which my grandmother called salmon croquettes. Thank you for this version of that classic recipe, Ms. Kat.
I just want you to know I pin almost all of your recipes to my recipes board on pinterest. Stop it with all your creative deliciousness!
Thank you! I love that you are sharing them, what a lovely compliment [blushes]. I’ve avoided Pinterest so far, simply because I do not trust myself…I’m likely to get addicted and get sucked into an internet black hole.
It can certainly be addicting! I actually avoid just browsing the site and only pin when I find things on blogs I read and whatnot
This recipe is perfect for my 17-day diet
– Sometimes I use hummus instead of potato in various recipes.
Thanks Vinny Grette
Hummus is a good call, I do love me some chickpeas
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how would a parsnip be in this recipe? too sweet?
Possibly, but I’d give it a go anyway cos I’m crazy like that. If you like the taste of parsnip and you like the taste of salmon I don’t really see it going wrong. Happy experimenting!