Celery Potato Pancakes

Name: Celery Potato Pancakes
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 25 g unsalted peanut kernels; 1 Shallot; 1/2 Garlic clove; 3 TABLESPOONS White wine vinegar; 1-2 TEASPOONS Soy sauce; 1 knife tip freshly chopped ginger; 1 knife tip ground cilantro; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3-4 Tbsp Wheat germ oil; 125 g Lamb's lettuce; 200 g cherry tomatoes; 1 collar Chives; 750 g Celeriac; 500 g Potatoes; 2 Eggs; 3 TABLESPOONS Flour; 5-6 Tbsp Sunflower oil

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

25 g unsalted peanut kernels
1 Shallot
1/2 Garlic clove
3 TABLESPOONS White wine vinegar
1-2 TEASPOONS Soy sauce
1 knife tip freshly chopped ginger
1 knife tip ground cilantro
7-10 Tbsp Salt
7-10 Tbsp Pepper
3-4 Tbsp Wheat germ oil
125 g Lamb's lettuce
200 g cherry tomatoes
1 collar Chives
750 g Celeriac
500 g Potatoes
2 Eggs
3 TABLESPOONS Flour
5-6 Tbsp Sunflower oil

Directions

1
Coarsely chop the peanuts and roast them in a pan without fat. Leave to cool. Peel shallot and garlic. Dice shallot finely, press garlic through a garlic press. Mix vinegar, soy sauce, peanuts, shallot, garlic, ginger, coriander, some salt and pepper.
2
Beat in the germ oil. Clean lamb's lettuce, wash thoroughly and drain. Wash and quarter the tomatoes. Wash chives, dab dry and cut into fine rolls. Peel, wash and coarsely grate celery and potatoes.
3
Mix celery, potatoes, chives, eggs and flour well. Season with salt and pepper. Heat the oil in a frying pan and add 3 small flat pancakes with a tablespoon. Fry until golden brown, turning gently and keep warm.
4
Bake 15 more buffers from the remaining mixture. Mix lamb's lettuce, tomatoes and vinaigrette and arrange with the buffers.