Mashed Potato and Celery Root Cakes
For the mash, use about half as much celery root as potatoes, cube them, add some salt
to your water and cook until tender. Drain and mash adding a little
butter, salt and pepper. Enjoy as a side dish, or make into these delicious cakes!
2 cups leftover potato and celery root mash
¼ cup grated cheddar
2 tbsp finely chopped green onions
1 egg, lightly beaten
2 tbsp flour (if needed)
salt and pepper
panko bread crumbs (optional)
Mix together mashed potatoes and celery root, cheese, green onions, and egg. If your mixture is too wet add flour, 1 tbsp at a time, until the potatoes hold together but are not too moist.
Divide into 4-6 balls, or more if you prefer smaller patties. Flatten the balls and press into the panko crumbs if using. Refrigerate for 1/2 hour.
Heat 2 tbsp oil in a skillet and brown the patties for 2-3 minutes per side. You can also place them on parchment paper and bake in the oven at 375° until golden brown on both sides.