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Kitchen Notebook

March 29, 2019

Crispy Turnip Cakes

50 Mins

 

 

  • 1 ½ cups grated Turnip
  • ½ cup Rice Flour (see Tip to make rice flour)
  • 2 oz Yellow Oyster Mushrooms, roughly chopped
  • 1 oz Mizuna
  • 1 tsp Garlic, minced
  • ¼ cup Scallions, roughly chopped
  • 1 tsp Corn or Tapioca Starch
  • 1 Tbsp Soy Sauce
  • 3 Tbsp Sesame Oil
  • ½ tsp Sea Salt
  • ½ tsp Sugar

 

 Heat 1 tablespoon sesame oil in a sauté pan. Add garlic and stir until fragrant. Add mushrooms, mizuna and soy sauce and sauté for 5 minutes, until mushrooms turn golden brown. Remove mushrooms from pan and add grated turnip to the same pan. Simmer for about 10 minutes, stirring occasionally so it does not brown. The turnip will produce liquid, some of which will evaporate. Pour everything (including the liquid) into a large mixing bowl to cool. Add rice flour, starch, sugar and salt to the bowl and stir until well-incorporated. Mix in the mushrooms and scallions. Mixture should be thick but not dry. Add water to loosen it up, if needed. Transfer the mixture into a well-oiled loaf pan and spread it out evenly. Place the pan into a steamer with plenty of water and steam over medium-high heat for 50 minutes. Remove from steamer and let it cool for 30 minutes, then loosen the sides with a spatula and turn it out onto a cutting board.

 

Using a sharp knife dipped in water, cut cake into squares. Add 2 tablespoons sesame oil to a non-stick or seasoned cast iron pan over medium-low heat. Fry the cakes on both sides until golden and crispy. Serve hot with soy sauce.




50 Mins Recipe Veg

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50 Mins Recipe Veg


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