Potato and Hakuri Turnip Cakes

-Was and scrub up 1 pound of potatoes and 1 bunch of Hakuri turnips.

-Coarsely grate the potatoes and turnips with a box grater or a food processor fitted with the grater attachment.

-Put the potatoes and turnips in a tea towel and tightly squeeze to remove as much moisture as possible then transfer to a medium bowl.

-Toss with 1 tsp sea salt and ¼ tsp ground black pepper.

-Heat ¼ cup extra virgin olive oil or coconut oil in a large skillet over medium heat.

-Form mixture into tightly packed cakes; place in skillet, flattening gently with a spatula to a 3/4-inch thickness.

-Cook cakes, turning once, until browned and cooked through, about 10 minutes per side (reduce heat if they start to brown too quickly).

-Transfer to paper towels and sprinkle with sea salt.

-Serve warm.