Celeriac and fennel potato latkes with smoked trout

Name: Celeriac and fennel potato latkes with smoked trout
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: Serves 1
Ingredients: 80g celeriac, peeled and grated; 80g fennel, finely sliced; 1 small waxy potato (about 30g), grated; 20g free-range egg white (1 small egg’s worth); 2 tsp Doves Farm gluten-free potato flour; 2 tsp gluten-free horseradish sauce (we like Tracklements) or gluten-free wholegrain mustard, or a mixture of both; Zest ½ large lemon, plus wedges to serve; Large handful fresh herbs, chopped (we used dill and flatleaf parsley); Frylight cooking spray; 50g sustainable sliced cold smoked trout (widely available); 40g cooked beetroot (use vacuum-packed in vinegar or plain, as you prefer), chopped

Easy
January 2019

Easy
January 2019

Serves 1
Hands-on time 15 min

At just 250 calories per serving, these celeriac latkes with smoked trout are a great option if you’re following the 5:2 diet – an easy, speedy meal for one.

Looking for something else? We have lots more recipes for 1 person for you to try.

Nutrition: per serving

Calories: 250kcals
Fat: 9g (1.5g saturated)
Protein: 18.9g
Carbohydrates: 19.6g (8.1g sugars)
Fibre: 6.5g
Salt: 1.8g

Nutrition: per serving

Calories: 250kcals
Fat: 9g (1.5g saturated)
Protein: 18.9g
Carbohydrates: 19.6g (8.1g sugars)
Fibre: 6.5g
Salt: 1.8g

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Ingredients

80g celeriac, peeled and grated
80g fennel, finely sliced
1 small waxy potato (about 30g), grated
20g free-range egg white (1 small egg’s worth)
2 tsp Doves Farm gluten-free potato flour
2 tsp gluten-free horseradish sauce (we like Tracklements) or gluten-free wholegrain mustard, or a mixture of both
Zest ½ large lemon, plus wedges to serve
Large handful fresh herbs, chopped (we used dill and flatleaf parsley)
Frylight cooking spray
50g sustainable sliced cold smoked trout (widely available)
40g cooked beetroot (use vacuum-packed in vinegar or plain, as you prefer), chopped

Method

In a mixing bowl, combine the grated celeriac, fennel, potato, egg white, flour, horseradish and/or mustard and half the lemon zest and herbs. Season generously.
Heat a heavy-based frying pan with a few sprays of Frylight. Spoon 2 heaped mounds of the celeriac mixture into the pan, then fry over a medium heat for 3-4 minutes.
Use a fish slice to turn the latkes and flatten slightly, then cook for a further 2-3 minutes until tender.
Serve the latkes with the sliced smoked trout, the remaining zest and herbs and the chopped beetroot, plus lemon wedges to squeeze over.

delicious. tips

Leftover ungrated celeriac and fennel will keep well in a sealed bag or container in the fridge (rub the cut edge of the celeriac with lemon juice to prevent browning). Use it up as part of the base for sauces and stews, or chop into chunks and add to a tray roast.

Recipe By

The delicious. food team

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