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 Celeriac & Potato Rosti

500g celeriac, peeled and finely grated
500g potatoes, peeled and finely grated
1 egg
1 tsp wholegrain mustard
Salt and pepper


Combine the celeriac and the potato with the lightly beaten egg.
Add the mustard and seasoning then mix everything together thoroughly.
Split the mixture into rough cakes and shallow fry in olive oil, waiting until the base of the rosti is browned before turning over. Do not make them too thick, as the veg will not cook through.
If desired, you could use a pastry ring to contain the rosti mixture during cooking.

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