Crispy potato-celery pancakes

Name: Crispy potato-celery pancakes
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 TABLESPOON (approx. 25 g) Peanut kernels; 150 g Lamb's lettuce; 200 g cherry tomatoes; 1 small onion; 1 small clove of garlic; 3 TABLESPOONS White wine vinegar; 7-10 Tbsp pepper, salt; 5-7 TABLESPOONS Oil; 1 collar Chives; 1 (750 g) Celeriac; 500 g waxy potatoes; 2 Eggs; 3 TABLESPOONS Flour

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 TABLESPOON (approx. 25 g) Peanut kernels
150 g Lamb's lettuce
200 g cherry tomatoes
1 small onion
1 small clove of garlic
3 TABLESPOONS White wine vinegar
7-10 Tbsp pepper, salt
5-7 TABLESPOONS Oil
1 collar Chives
1 (750 g) Celeriac
500 g waxy potatoes
2 Eggs
3 TABLESPOONS Flour

Directions

1
Coarsely chop the peanuts and roast them in a pan without fat. Let them cool down. Clean, wash and drain the salad. Wash and quarter tomatoes
2
Peel and finely chop the onion and garlic. Mix with vinegar, peanuts, pepper and salt. Beat 2-3 tablespoons of oil into it
3
Wash the chives and cut into small rolls. Peel, wash and roughly grate the celery and potatoes. Mix everything with eggs and flour. Season with salt and pepper
4
Heat 3-4 tablespoons of oil in portions in a frying pan and fry about 16 buffers in it until golden brown. Mix salad, tomatoes and marinade. Arrange everything
5
Drink: cool juice spritzer