Low-carb potato pancakes

Ingredients for 8 servings:

• 500 g celeriac
• 1 egg(s), size L
• 70 g cheese, grated
• 2 tbsp psyllium husk flour
• 20 g butter
• salt and pepper
• Oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

with celery instead of potatoes

Peel the celery, cut it into small cubes, and cook it in a little water for about 10 minutes. I deliberately didn’t add any vegetable broth because I wanted to preserve the pure celery flavor. After cooking, drain it, add the butter, roughly mash it, and season with salt and pepper. Let it cool slightly and mix in the egg and cheese. Finally, add the psyllium husk flour. First, add just a spoonful to see how it binds, then add a second spoonful if necessary. It should be a well-formed mass. Heat oil in a pan and form eight fritters with your hands and fry them in the pan. Turn them over only when they are no longer sticking. Then they are perfect! 8 fritters have about 1,000 kcal and about 14 carbohydrates – 125 kcal per serving.