Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Celery Root and Potato Patties

Celery Root and Potato Patties

Celery Root and Potato Patty

These vegan patties were inspired by our friend and neighbor, Brian, who claims that celery root burgers are a popular food item in his home country of Denmark.  Brian sent us his notes for making patties, which we have adapted into this recipe.

We highly recommend using a food processor with a grater disk to prep the potatoes, carrot, and celery root.


  • 1 pound white potatoes, peeled and grated
  • 3/4 pound celery root, grated
  • 1 medium carrot, grated
  • 3 servings egg replacer (such as Ener-G)
  • 2 tablespoons nutritional yeast
  • 2 teaspoons salt
  • 1 teaspoon fresh ground black pepper
  • Olive oil cooking spray


  1. In a large bowl, combine the grated potatoes, celery root, carrot, egg replacer, and nutritional yeast. Add the salt and black pepper.
  2. Liberally coat a large baking sheet with cooking spray.
  3. Using clean hands, form palm-sized patties of the mixture, about 1/2-inch thick.  Squeeze slightly to remove excess water from each patty.  Place formed patties on the baking sheet, then give the top of each a light coating of cooking spray.  This recipe makes about 6-8 patties.
  4. Bake at 350 degrees Fahrenheit for 20 minutes.  With a thin spatula, carefully flip each patty, then bake for an additional 20 minutes.
  5. Enjoy as a veggie burger or by themselves!


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