1 medium-sized celeriac
6-8 tablespoons corn flour
whole sea salt, to taste
4 tablespoons extra virgin olive oil
1 tablespoon dried mint leaves, finely crushed
1 teaspoon powdered coriander seeds
Makes 12-15 patties.
Peel the celeriac, cut it into even-sized chunks and put them in a steamer placed over a saucepan filled with water (4 cups should be enough), sprinkle with some salt, put a lid on and steam until tender (it should take 25-30 minutes). You can tell if it’s ready by piercing it with a fork. In the meantime, preheat the oven to 200° C. Remove the celeriac from the steamer, pat dry with a paper towel, and mash with a potato masher or fork (I wouldn’t use an electric beater). Let cool a bit, then add the flour, olive oil, salt to taste, mint and coriander. Mix well. Form the celeriac into patties of 3-4 cm diameter, about 1-1 ½ cm thick, keeping your hands wet all the time to prevent sticking, and place them in the oven on a sheet of lightly oiled parchment paper. Bake for about 30-40 minutes, or until golden brown and crisp on both sides.
Thoughts, tips, ideas
Simple and totally yummy, these patties are a great alternative to traditional potato patties. They’re nice if eaten warm with a pretty salad on the side but they also work beautifully as appetizers or finger foods. Just make sure to eat them right away as they will get soggy if left to sit too long.