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5 Minutes to Serving Yummy Super simple celeriac croquettes (using leftovers from my duck dinner)

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Super simple celeriac croquettes (using leftovers from my duck dinner)

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Below are the ingridients that are needed to cook a yummy Super simple celeriac croquettes (using leftovers from my duck dinner):

  1. Provide of Leftover celeriac mash.
  2. Get 1 of egg.
  3. Take 1 of plate of dried breadcrumbs.
  4. You need 1 of plate of flour.
  5. You need of Seasoning.
  6. Use of Dried herbs of choice.
  7. Take of Zest of one lemon.
  8. Take 3 tbsp of rapeseed oil.

Ready with the ingridients? Here are the procedures on producing Super simple celeriac croquettes (using leftovers from my duck dinner):

  1. Preheat oven to 200 degrees c.
  2. Crack the egg into a bowl and whisk. Place the flour on a plate and season with salt and pepper. Place the dried breadcrumbs on a plate and add a tsp of dried herbs, the zest of a small lemon, salt, pepper and oil and mix together..
  3. Roll the leftover mash into croquette shapes. Roll in flour, then egg, then breadcrumbs and set on a non stick baking tray..
  4. Depending on how much mash you’ve got, you might need more of the coating mixture..
  5. Bake the croquettes in the over for 20 minutes, or until golden. Serve with dipping sauce. I used the leftover fig sauce from my duck recipe..

I love salmon patties…. they are so versatile and are eaten for breakfast lunch and dinner. A friend of mine buys fillet salmon and shred the meat in a food processor and use it in replace of the salmon in the can. Two ways with celeriac: a root vegetable stew with cheesy dumplings and a soup topped with a sprinkling of spicy nuts. Beneath that gnarly, knobbly exterior lies creamy white flesh with a sweet, nutty, super-savoury flavour. I turn to celeriac in these winter months; we eat it shaved thinly and raw.

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