Full ingredients list:
- 850g floury potatoes (sebago, coliban or golden delight)
- 250g celeriac, peeled
- 1 small onion, finely chopped
- white pepper
- 2 teaspoons fennel seeds
- cooking oil spray
- parsley sprigs, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Place whole potatoes and celeriac in a large saucepan of cold lightly salted water. Bring to the boil and cook for about 10 minutes or until the skin on the potatoes is loosened. Drain. Set aside to cool. Peel potatoes.
Step 2 Coarsely grate potatoes and celeriac and place in large bowl. Add onion, white pepper and fennel seeds. Mix, using your hands, to combine. Divide mixture into 6 even balls.
Step 3 Spray a large frying pan with oil and place over medium-high heat. Add 2 balls to the pan and flatten into rounds. Cook for 3-4 minutes each side. Repeat with remaining balls. Top the cakes with parsley and serve.
This dish teams well with roast lamb, steamed carrots and snow peas.
About this recipe
First published: September 2013