Having substituted celeriac mash for mashed potatoes I am now looking for different ways to use it. I like potato cakes but they use flour as a binding agent to stop the whole thing falling apart. This takes away a lot of the l.ow carbohydrate gains. Has anyone made potato cakes (or celeriac, swede or other potato substitute) cakes with an alternative to flour? One reason that celeriac is so low carb (as far as I can see) is the high water content. This makes it reluctant to stay together when fried.