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Potato cakes (but with celeriac) flour alternatives?
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<blockquote data-quote="LittleGreyCat" data-source="post: 2403308" data-attributes="member: 6467"><p>Mixed in a couple of eggs and a load of grated cheese.</p><p>This resulted in something not too far off a stiff batter.</p><p>Fried it in a frying pan and finished it off under a grill.</p><p>Another time I think that I would just bake it in an oven.</p><p></p><p>Still very flexible; posting this while it cools a bit.</p><p>This is something like a frittata which hopefully will be nice but was not really what I was aiming for.</p><p></p><p>Edit: </p><p>Well, that was interesting. Very eggy and fluffy and soft.</p><p>Took me a while to work out where I'd tasted it before.</p><p>It was like the filling from quiche (or egg and bacon pie if you can't be doing with foreign muck).</p><p>It does make me wonder if there is scope for a quiche without pastry, eaten hot or cold.</p><p>It was OK but needed a few more flavours to be truly great.</p><p></p><p>Just had a quick check and a quiche without pastry looks simple and very low carbohydrate!</p><p>Essentially eggs beaten with milk and cream.</p><p>Add tomatoes, fried bacon, etc. to the pastry case (or lack of) before pouring on the egg mix and baking in the oven.</p><p></p><p>I seem to have arrived at a point where that celeriac doesn't add anything to the traditional recipe.</p><p>However I think I will try that recipe to see how it goes without pastry.</p><p>This doesn't, of course, get me any further with potato cake recipes although it is interesting that the celeriac may add a lightness to what would otherwise be mainly baked egg.</p></blockquote><p></p>
[QUOTE="LittleGreyCat, post: 2403308, member: 6467"] Mixed in a couple of eggs and a load of grated cheese. This resulted in something not too far off a stiff batter. Fried it in a frying pan and finished it off under a grill. Another time I think that I would just bake it in an oven. Still very flexible; posting this while it cools a bit. This is something like a frittata which hopefully will be nice but was not really what I was aiming for. Edit: Well, that was interesting. Very eggy and fluffy and soft. Took me a while to work out where I'd tasted it before. It was like the filling from quiche (or egg and bacon pie if you can't be doing with foreign muck). It does make me wonder if there is scope for a quiche without pastry, eaten hot or cold. It was OK but needed a few more flavours to be truly great. Just had a quick check and a quiche without pastry looks simple and very low carbohydrate! Essentially eggs beaten with milk and cream. Add tomatoes, fried bacon, etc. to the pastry case (or lack of) before pouring on the egg mix and baking in the oven. I seem to have arrived at a point where that celeriac doesn't add anything to the traditional recipe. However I think I will try that recipe to see how it goes without pastry. This doesn't, of course, get me any further with potato cake recipes although it is interesting that the celeriac may add a lightness to what would otherwise be mainly baked egg. [/QUOTE]
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