Potato and celeriac cakes
Nutrition Info.(per serve)
- pinch of salt
- 850g floury potatoes such as red rascal, agria, ilam hardy
- 250g celeriac
- 1 small onion
- white pepper
- 1 1/2–2 teaspoons fennel seeds
- 2 tablespoons oil
Total fat 5g
Saturated fat 1g
Dietary fibre 4g
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.
Serve cakes garnished with fresh coriander or parsley sprigs, and with roasted lamb and steamed carrots.
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