Following on from my last post about a Baked Celeriac Sunday roast, here is a quick recipe for using up the leftovers! I had about 1/4 of celeriac left so I combined this with some mashed potato (if you have roast potatoes left these work too) and lots of spices to create an aloo tikki style cake, which made for a simple Monday dinner.
I served the cakes with a tomato and fenugreek sauce, also made from some leftover tomato soup from Saturday evening dinner. I simmered it for about 20 minutes til it reduced before adding in turmeric, chilli, dried fenugreek (also called methi or kasoori methi) and grated ginger.
Apologies in advance for the worse than usual photography, let’s give it the excuse that I was hungry and wanted to eat them up…
Spicy Celeriac & Potato Cakes
makes 4, enough for 2
1 clove of garlic
150g leftover cooked celeriac, mashed
150g potatoes, this can be leftover roasties too, mashed
1/2 tsp chilli powder
1 tsp cumin seeds
1 tsp ground coriander
1/4 tsp mustard seeds
1/4 tsp turmeric
sunflower or groundnut oil
Fry the onion in a large deep frying pan, until soft with a little bit of colour, for about 5 minutes. Add in the garlic and fry for another 1 minute stirring often. Add this to a large bowl with your potato and celeriac, and then add in all the spices, plus salt.
Mix and then form with your hands in to patties. If they aren’t feeling substantial enough, pop them in the fridge for 10 minutes to firm up.
Heat some groundnut or sunflower oil in your large deep frying pan, and once hot add in your cakes. Fry on a medium high heat for 4 minutes on each side, try not to move them otherwise you won’t get crispiness. Flip over and fry on the other side for another 4 minutes.
Serve with your tomato sauce and a side of veggies.
This post is part of Sainsbury’s Love your Leftovers Campaign – thank you to Sainsbury’s for sending me vouchers to use for this challenge 🙂