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Celeriac Potato Cake    Veg   HT  ACC  45mins

Serves 4     Hot Vegetarian Vegetables Leftovers  Accompaniment Gluten Wheat Free Eggless

450g/8oz Cold (or leftover) Mashed Potatoes
300g/11oz Celeriac, peeled and grated
4 Spring Onions, chopped
Salt and Black Pepper
1 tbsp Olive Oil
1 tbsp Butter


1. Preheat the oven to 190C, 375F, Gas Mark 5 and line a baking tray with greased aluminium foil.

2. Place the mashed potato, celeriac and spring onions in a large mixing bowl, season with salt and plenty of pepper and mix well.

3. Heat the oil and butter in a large frying pan until very hot then add the potato mixture and spread evenly over the pan. Fry for about 5 minutes or until the underside has browned .

4. Slide onto a large flat plate then flip onto the greased baking tray (brown side up). Pour any oil and butter left in the frying pan over the surface then bake for 15-20 minutes until cooked through. Cut into wedges before serving.


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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