Category
Dinner
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!
Cathy Kirkham
Ingredients
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2 cups leftover potato and celery root mash
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¼ cup grated cheddar
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2 tbsp finely chopped green onions
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1 egg, lightly beaten
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2 tbsp flour (if needed)
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salt and pepper
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panko bread crumbs (optional)
Directions
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.