Celeriac Fritters

Celeriac Fritters
15 Mins
Prep time
35 Mins
Cooking time
Serves 16

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

  1. 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.
  2. COMBINE PHILLY, potato, celeriac, brown onion, flour, thyme, salt and pepper in a large bowl. Gently fold through shallots.
  3. 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.
  4. PLACE one teaspoon of sauce on top of each fritter then ½ a teaspoon of extra PHILLY and garnish with thyme sprigs. Serve immediately.