Celeriac latkes with quick pickled cucumbers

Name: Celeriac latkes with quick pickled cucumbers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: ½ celeriac, coarsely grated (ideally in a food processor); 1 onion, coarsely grated (ideally in a food processor); 3 tbsp Essential Plain Flour; 2 eggs, beaten; 1 tsp caraway seeds, crushed; 4 tbsp reduced fat soured cream; 1 tbsp chopped dill, plus extra to serve; 2 tbsp sunflower oil

These are a twist on the Jewish classic potato latkes. Celeriac's nutty flavour goes wonderfully with the tangy sweetness of the pickles.

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Serves4
CourseSide
Prepare30 mins
Cook20 mins
Total time50 mins

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½ celeriac, coarsely grated (ideally in a food processor)
1 onion, coarsely grated (ideally in a food processor)
3 tbsp Essential Plain Flour
2 eggs, beaten
1 tsp caraway seeds, crushed
4 tbsp reduced fat soured cream
1 tbsp chopped dill, plus extra to serve
2 tbsp sunflower oil

For the pickled cucumber

1 cucumber, thinly sliced
4g fine sea salt
1 tbsp white wine vinegar
1 tbsp caster sugar

For the pickle, put the cucumber in a sieve and sprinkle over the salt; drain over the sink or a bowl for at least 20 minutes. Meanwhile, put the celeriac and onion in a clean tea towel, hold over the sink and squeeze out as much liquid as possible. Tip into a large bowl. Mix in the flour, eggs and caraway; season and set aside.
To finish the pickle, put the vinegar and sugar in a bowl and stir to dissolve. Press the salted cucumbers between sheets of kitchen paper to remove any excess moisture, then stir into the vinegar mixture; set aside. Mix the soured cream and dill in a small bowl, season and set aside.
Heat the oil in a large frying pan. Dollop heaped tablespoons of latke mixture into the pan; press down with a fork or fish slice. Fry over a medium heat for a few minutes each side, until golden and crisp (you will need to do this in batches). Set aside on a wire rack until you’ve finished cooking – you may need an extra splash of oil for the last batch. To serve, divide the latkes between 4 plates and add a spoonful each of the dill soured cream and pickled cucumbers. Sprinkle with a little more dill before serving.

Typical values per serving when made using specific products in recipe