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https://www.philly.com.au/recipe/celeriac-fritters/
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Celeriac Fritters
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Celeriac Fritters
15 Mins
Prep time
35 Mins
Cooking time
Serves
16
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What you need
1 teaspoon olive oil
1/2 small red onion, chopped
250g jar tomato pasta sauce
1/2 teaspoon sugar
salt and pepper, to taste
125g PHILADELPHIA Block Cream Cheese, softened
1 large potato, grated (1 1/2 cups), excess moisture squeezed out
1 small celeriac or parsnip, grated (1/2 cup), excess moisture squeezed out
1 medium brown onion, grated, excess moisture squeezed out
1/4 cup plain flour
2 tablespoons finely chopped fresh thyme
salt and pepper, to taste
2 tablespoons crispy shallots
2 tablespoons oil
60g PHILADELPHIA Block Cream Cheese, extra, softened
fresh thyme sprigs, to garnish
How to make it
HEAT olive oil in a medium pan. Add onion and saute until softened. Add tomato sauce and sugar and bring to the boil. Simmer over medium heat for about 10 minutes or until sauce has thickened. Season to taste and keep warm.
COMBINE PHILLY, potato, celeriac, brown onion, flour, thyme, salt and pepper in a large bowl. Gently fold through shallots.
HEAT vegetable oil in a non-stick frying pan over medium heat. Cook tablespoons of mixture for 2-3 minutes each side, until crisp, golden and cooked through. Drain well on paper towel. Repeat for remaining mixture.
PLACE one teaspoon of sauce on top of each fritter then ½ a teaspoon of extra PHILLY and garnish with thyme sprigs. Serve immediately.
Recipe or Meal Type
Light Bites
Cuisines
Vegetarian
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