Turnip Carrot Cakes with Garlic Aioli - Easy Pan Fried Veggie Cake Recipe Print

Turnip Carrot Cakes with Garlic Aioli

Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.

Turnip Carrot Cakes with Garlic Aioli, an easy pan fried veggie cake of shredded carrots and turnips with a simple vegan garlic aioli.

Ingredients

For Turnip Carrot Cakes

For Garlic Aioli

Instructions

  1. In a large bowl, combine shredded turnips and carrots with salt, pepper, paprika, turmeric, egg and cornmeal or flour in a large bowl. Mix well and form palm size thin cakes and set aside.
  2. Heat oil in a large skillet over medium-high heat. When pan is heated add veggie patties and cook until brown and crispy on both sides, about 3-4 minutes a side.
  3. For aioli: Combine garlic, mayo, paprika and salt and pepper in a small blender or mixing bowl. Blend or mix until well combined and serve on side with veggie cake.

Notes

Leftovers & Storage: These turnip carrot cakes are perfect to store! They can be made once and refrigerated for up to 5-6 days and frozen for up to a month (possibly longer, however they never make it that long in our house).

Reheating: Reheat in microwave or over a pan on medium-low heat to cook thoroughly without burning.

Nutrition