Ingredients for Potato Turnip Cakes:
2 large potatoes, peeled and grated
1 large turnip, peeled and grated
1 small onion, finely chopped
2 cloves of garlic, minced
1/4 cup of all-purpose flour (or gluten-free flour for a gluten-free option)
2 tablespoons of nutritional yeast
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 teaspoon of paprika
Oil for frying
Ingredients for Vegan Garlic Aioli:
1/2 cup of vegan mayonnaise
2 cloves of garlic, minced
1 tablespoon of fresh lemon juice
1/2 teaspoon of Dijon mustard
Salt and pepper to taste
Instructions:
Start by preparing the vegan garlic aioli. In a small bowl, combine the vegan mayonnaise, minced garlic, fresh lemon juice, and Dijon mustard. Mix well until all the ingredients are fully incorporated. Season with salt and pepper to taste. Set the aioli aside.
In a large bowl, combine the grated potatoes, grated turnip, chopped onion, minced garlic, flour, nutritional yeast, salt, black pepper, and paprika. Mix well until all the ingredients are evenly combined.
Heat a generous amount of oil in a large skillet over medium-high heat.
Take a portion of the potato turnip mixture and shape it into a patty. Place the patty into the hot skillet. Repeat the process with the remaining mixture, making sure not to overcrowd the skillet.
Cook the potato turnip cakes for about 4-5 minutes on each side, or until they turn golden brown and crispy. You may need to adjust the heat to prevent burning.
Once the potato turnip cakes are cooked, transfer them to a paper towel-lined plate to remove any excess oil.
Serve the vegan potato turnip cakes hot, accompanied by the vegan garlic aioli for dipping.
Enjoy your delicious vegan potato turnip cakes with vegan garlic aioli!
