Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Celery Root and Potato Patties

V GF
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.

Ingredients

  • 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

Preparation

  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!

 



© Copyright 2012 Coseppi Kitchen and Coseppi Partnership (Taylor Cook and James Seppi). All Rights Reserved.