Rutabaga and Potato Patties
Rinse rutabaga, drain and wipe dry and peel, quarter and coarsely grate. Heat 20 g (approximately 1-2 tablespoons) butter in a saucepan, and fry grated turnip for 3-5 minutes and let cool.
Mash potatoes finely or press through a ricer. Mix potatoes and lukewarm rutabagas and stir in cheese and stir everything into a smooth mixture. Season with marjoram, salt, pepper and parsley.
Shape potato mixture into 12 flat patties and dip in breadcrumbs and shake off excess breadcrumbs. Heat remaining butter in a frying pan and cook patties over low heat in batches on each side for about 5 minutes. Fry until crispy and golden and keep finished patties warm. Serve with a fresh salad.