28 June 2010
Posted in Savory

For lunch or brunch by adding a poached egg.

For four servings

• 650g potato, grated and patted dry
• 350g celeriac, peeled and grated
• 1 white onion, grated
• 3 tablespoons, all purpose flour
• 1 tablespoon, fresh thyme leaves
• 75g   allgäu emmental cheese, grated
• olive oil for frying
• 150g  katenspeck (bacon)
• sea salt & cracked pepper

To serve:

• Soured cream
• Chopped chives 
• Cherry tomatoes on the vine

1 Combine the celeriac, potato, onion, flour, cheese, thyme, salt and pepper into a bowl and mix well.

2 Add oil to frying pan, and over a medium heat fry the katenspeck until brown. Remove & add to the potato mix.

3 Add more oil to the pan, and add a heaped tablespoon of the potato mix & flatten with a spatula. Cook until golden brown on both sides. Drain on kitchen paper, and keep warm in the oven whilst making the rest of the fritters.

4 Serve fritters with the sour cream, chives & serve with roasted tomatoes on the side.

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