-
1
Remove greens from turnips and set aside. Cut remaining stem end off root and discard. If turnips or greens are dirty, wash or soak briefly to remove dirt, then pat dry.
-
2
If you haven't made your fresh breadcrumbs yet, pulse some bread in the food processor before it gets dirtied by everything else. Set crumbs aside.
-
3
Roughly chop turnip roots, then pulse in food processor until finely ground. Add scallion, garlic, herbs, 1 teaspoon of salt, and turnip greens and pulse until combined, scraping down the sides of the processor as needed.
-
4
Add the rice and pulse briefly to combine-you want the rice to have some texture. Transfer contents to a large mixing bowl. Add 1 1/2 cups breadcrumbs and seeds and mix to combine. Taste. Add more salt if necessary. Add more breadcrumbs if mixture seems too wet. Using a 1/2 cup measuring cup, portion out 5 patties. Chill until ready to cook.
-
5
Place two large saute pans over high heat. Add a thin layer of oil to each pan. Season patties with salt and pepper on each side. Make sure oil is hot before adding patties. Patties should sizzle when they hit the oil. Immediately turn heat down to medium or medium low and cook for 5 minutes a side. Try hard not to disturb the patties as they cook - if you let them brown over medium low heat for 4 to 5 minutes, they will not stick, and they will brown beautifully. Depending on your pan, cook two to three patties at a time.
-
6
Serve with buns or naan, hummus or tahini sauce, and/or pickles if you have them.
