Celeriac And Potato Fritters With Poached Eggs - cooking recipe

Ingredients

1 lb celeriac, peeled and coarsely grated
1 lb potatoes, peeled, coarsely grated
1 tbsp Dijon mustard
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
4 None eggs, poached, to serve
None None Celery leaves

Preparation

Combine the celeriac, potato and mustard in a large bowl and season to taste. Toss lightly with your hands.
Heat the oil and butter in a large nonstick skillet on medium heat until the butter melts. Drop heaping tablespoons of the celeriac mixture into the pan, pressing down to form cakes and leaving a 3/4-inch space between each one. Cook for 3-4 mins each side, until golden and crisp.
Serve the fritters topped with poached eggs. Sprinkle with celery leaves to serve.