Celeriac Fritters with Red Cabbage Salad Recipe

Celeriac fritters

Serves

8

Ingredients

  • 250g/9oz celeriac
  • 250g/9oz parsley root
  • 2 eggs, lightly beaten
  • 50g/1 ¾ oz sesame seeds
  • 1 green chilli, finely chopped
  • 1 small onion, finely grated
  • Olive oil, for frying
  • Sea salt and freshly ground black pepper

Method

1. Peel the celeriac and parsley root, then grate them both. Mix with all the remaining ingredients in a bowl, seasoning with salt and pepper.

2. Heat a little oil in a frying pan and, when hot, place spoonfuls of the mixture in the pan and cook for 4–5 minutes on each side, until golden and crisp.

Tip: If you can’t get hold of parsley root, these fritters can be made with celeriac alone.

Red cabbage, kale and pomegranate salad

Serves

8

Ingredients

  • 1 pomegranate
  • 200g/7oz red cabbage
  • 100g/3 ½ oz kale
  • Sea salt and freshly ground black pepper

For the dressing

  • 2 tbsp lime juice
  • 3 tbsp grapeseed oil
  • 1 tsp honey

Method

1. Cut the pomegranate in half over a bowl lined with a sieve to catch the juices. Take out the seeds and reserve 2 tbsp of the juices collected for the dressing; set aside.

2. Thinly slice the cabbage and roughly chop the kale. Mix the cabbage, kale and pomegranate seeds together in a bowl.

3. For the dressing, mix the 2 tbsp pomegranate juice with the lime juice, grapeseed oil and honey, with salt and pepper to taste. Just before serving, toss the salad in the dressing, seasoning with salt and pepper.

Recipes taken from Scandinavian Comfort Food by Trine Hahnemann (Quadrille £25)
Photography: Columbus Leth

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