Celeriac cakes with ham and apple

7saves
30min


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About this recipe: The tart taste of Bramley apples complements celeriac's mild flavour.

Chrissie Lloyd

Ingredients
Serves: 4 

  • 550g (1lb 4oz) celeriac, peeled and quartered
  • 2 teaspoons wholegrain mustard
  • 1 large egg, beaten
  • Salt and black pepper
  • Vegetable oil for brushing
  • 400g (14oz) Bramley cooking apples, peeled, cored and chopped
  • 225g (8oz) thick-cut ham

Method
Prep:10min  ›  Cook:20min  ›  Ready in:30min 

  1. Cook the celeriac in lightly salted, boiling water for about 10 minutes until just tender. Drain, leave until cool, then grate coarsely with a grater or in a food processor. Mix with the mustard, egg and salt and pepper to taste.
  2. Lightly brush a nonstick frying pan with oil and heat. When hot, put 2-3 tablespoons of the celeriac mixture at a time in the pan and press each down to a cake about 7.5cm (3in) in diameter. Cook for about 3 minutes until set and browned underneath. Turn the cakes over and cook on the other side for 2-3 minutes.
  3. Meanwhile, put the apple into a saucepan with 2 tablespoons water, cover and cook gently, shaking the pan occasionally, until beginning to collapse but not disintegrate.
  4. Put the ham onto serving plates, top with the celeriac cakes and serve with the apple.

Nutrients per serving

Vitamins B6, B12, C, B1

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