

Potato and celeriac cakes
Ingredients
- pinch of salt
- 850g floury potatoes such as red rascal, agria, ilam hardy
- 250g celeriac
- 1 small onion
- white pepper
- 1 ½–2 teaspoons fennel seeds
- 2 tablespoons oil
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Instructions
1 Place whole potatoes in a large pot of cold, salted water with celeriac. Bring to the boil and par-cook for about 10 minutes or until skin is loosened on potatoes. Drain and leave until cool enough to handle. Peel potatoes.
2 Coarsely grate potatoes and celeriac and place in a large bowl. Finely chop onion and squeeze out any excess water. Add to potatoes and celeriac. Season with pepper and fennel seeds. Mix ingredients together either with a large spoon or use your hands. Divide into 6 even-sized balls.
3 Heat a little oil in a non-stick pan. Add 2 balls of mixture to pan at a time then flatten into rounds. Cook over a moderate heat for about 6-7 minutes until lightly golden, turning once. Repeat with remaining mixture to make 6 cakes.
Serving suggestion
Serve cakes garnished with fresh coriander or parsley sprigs, and with roasted lamb and steamed carrots.
Nutrition Info (per serve)
-
Calories 158cal
-
Kilojoules 660kJ
-
Protein 4g
-
Total fat 5g
-
–Saturated fat 1g
-
Carbohydrates 25g
-
–Sugars 3g
-
Dietary fibre 4g
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Sodium 80mg
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Calcium 40mg
-
Iron 1.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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