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<blockquote data-quote="Gravity-Carb" data-source="post: 916055" data-attributes="member: 194006"><p>Here's my celeriac rosti recipe called ::: HankJam's Rosti !!!!</p><p>It can be anything you want it to be.</p><p></p><p>I didn't weight anything sorry.</p><p></p><p>Half a Celeriac grated</p><p>1 egg & Glug of cream beaten</p><p>Chopped handful o fresh corriander</p><p>2 tsp ground pepper</p><p>2tsp ground coriander</p><p>2tsp gyros seasoning</p><p>Chilli flakes</p><p>Pinch of salt</p><p>Goodly slice of butter</p><p>A good glug of olive oil</p><p></p><p>Add the corriander, dry spices and salt in with the celeriac. Mix.</p><p>Then add half the beaten egg and mix it up. Depending on how much celeriac you used add more egg.</p><p>Mix with your hand.</p><p></p><p>Heat the butter and oil in a gridle pan or a fry pan, so its bubbling.</p><p></p><p>Scoop up a small scotch egg size ball of the celeriac mix, pat it flat and add it to the griddle pan. I got 5 but my balls were slightly too big, so 6 would have been good.</p><p></p><p>Cover the pan but let some air out, On a mid - low heat leave the rosti alone until it starts to brown. Don't play with it as it will break up. Then flip over and cook till brown again. Maybe 4-6 mins each side but when you know its cooked.</p><p></p><p>Then serve!!</p><p></p><p>Obviously choose your own spice and fresh herb mix. I think fresh basil would be lovely and oregano for flavours of the med.... up to you.</p><p>It's HankJam's rosti !</p><p></p><p>Edited to try and add a photo, but it's too large. Sorry they tasted goood.</p></blockquote><p></p>
[QUOTE="Gravity-Carb, post: 916055, member: 194006"] Here's my celeriac rosti recipe called ::: HankJam's Rosti !!!! It can be anything you want it to be. I didn't weight anything sorry. Half a Celeriac grated 1 egg & Glug of cream beaten Chopped handful o fresh corriander 2 tsp ground pepper 2tsp ground coriander 2tsp gyros seasoning Chilli flakes Pinch of salt Goodly slice of butter A good glug of olive oil Add the corriander, dry spices and salt in with the celeriac. Mix. Then add half the beaten egg and mix it up. Depending on how much celeriac you used add more egg. Mix with your hand. Heat the butter and oil in a gridle pan or a fry pan, so its bubbling. Scoop up a small scotch egg size ball of the celeriac mix, pat it flat and add it to the griddle pan. I got 5 but my balls were slightly too big, so 6 would have been good. Cover the pan but let some air out, On a mid - low heat leave the rosti alone until it starts to brown. Don't play with it as it will break up. Then flip over and cook till brown again. Maybe 4-6 mins each side but when you know its cooked. Then serve!! Obviously choose your own spice and fresh herb mix. I think fresh basil would be lovely and oregano for flavours of the med.... up to you. It's HankJam's rosti ! Edited to try and add a photo, but it's too large. Sorry they tasted goood. [/QUOTE]
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