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Celery and potato patties

updated

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Ingredients for 2 servings:

  • 250 g celeriac
  • 250 g jacket potatoes from the previous day
  • 1 shallot(s)
  • some chives
  • 30 g cheese
  • 1 egg(s)
  • e.g. breadcrumbs
  • e.g. salt and pepper
  • some oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Leftovers, simple, vegetarian

Peel and dice the celery, and cook in very little salted water for about 15 minutes until tender. In the meantime, mash the potatoes, finely dice the shallot, and slice the chives into rings. Grate or finely chop the cheese. When the celery is cooked, mash it as well. If there is still liquid in the pot, drain it first. Let the celery cool slightly, then knead everything together, including the egg, and season with salt and pepper. Add breadcrumbs if desired. Form small patties and fry slowly in a little oil over medium heat. This goes well with a dip or a hearty tomato sauce and a fresh salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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