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Categories:Viewed: 70 - Published at: 3 years ago
Ingredients
- 1 lb celeriac, peeled and coarsely grated
- 1 lb potatoes, peeled, coarsely grated
- 1 tbsp Dijon mustard
- 1 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 4 None eggs, poached, to serve
- None None Celery leaves
Method
- Combine the celeriac, potato and mustard in a large bowl and season to taste. Toss lightly with your hands.
- Heat the oil and butter in a large nonstick skillet on medium heat until the butter melts. Drop heaping tablespoons of the celeriac mixture into the pan, pressing down to form cakes and leaving a 3/4-inch space between each one. Cook for 3-4 mins each side, until golden and crisp.
- Serve the fritters topped with poached eggs. Sprinkle with celery leaves to serve.
