Name: Celeriac and potato cakes with poached eggs
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 500 gram celeriac, peeled, coarsely grated; 500 gram potatoes, peeled, coarsely grated; 1 tablespoon dijon mustard; 1 tablespoon extra virgin olive oil; 1 tablespoon unsalted butter; 4 poached eggs, to serve; 1/4 cup celery leaves

Celeriac and potato cakes with poached eggs

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Serves 4

Prep

15M

Cook

10M

Total

25M

Ingredients

500 gram celeriac, peeled, coarsely grated

500 gram potatoes, peeled, coarsely grated

1 tablespoon dijon mustard

1 tablespoon extra virgin olive oil

1 tablespoon unsalted butter

4 poached eggs, to serve

1/4 cup celery leaves

Method

1.Combine celeriac, potato and mustard in a large bowl; season to taste. Toss lightly with hands.

2.Heat oil and butter in a non-stick frying pan on medium, until butter melts.

3.Drop quarter-cups of celeriac mixture into pan, pressing down to form cakes, leaving a 2cm space between each one. Cook 3-4 minutes each side, until golden and crisp.

4.Serve cakes topped with poached eggs; scatter over celery leaves.

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Ingredients

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