About this recipe:The tart taste of Bramley apples complements celeriac's mild flavour.
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
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Method Prep:10min › Cook:20min › Ready in:30min
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.
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.
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.
Put the ham onto serving plates, top with the celeriac cakes and serve with the apple.