Celery potato pancakes à la Didi

Ingredients for 1 servings:

• 150 g celeriac
• 150 g potatoes
• 20 g cashew nuts
• 20 g macadamia nuts, salted
• 50 ml milk
• 1 tbsp butter
• ½ tsp nutmeg, freshly grated
• 1 tsp sea salt and pepper, mixed, from the mill
• 1 tbsp parsley, frozen
• 1 m.-sized egg(s)
• 1 tbsp breadcrumbs
• 1 tbsp flour
• 2 tbsp sunflower oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Peel the celeriac and potatoes and cut into large cubes. Cook in a saucepan with 150 ml of lightly salted water, covered, for approx. 20 minutes. Roast the nuts in a non-stick pan without fat until golden brown, grind, and set aside. Heat the milk and butter. Drain the vegetables and let them drain well. Roughly mash the vegetables, salt, pepper, and nutmeg with a potato masher. Briefly mash in the milk and 1 tbsp of chopped parsley. Add the ground nuts, salt, pepper, nutmeg, and egg and season to taste. Thicken with breadcrumbs and flour. Heat a pan with the oil and fry the batter in batches on both sides. Plate up and serve.