Truffle Celeriac Croquettes


Serves 4, makes 12

      • 1/2 celeriac, grated
      • 1 tablespoon of wholegrain mustard
      • 1 tablespoon of finely chopped chives
      • 1 teaspoon of Flaked Black Truffle Sea salt
      • 4 tablespoons of plain flour
      • 2 tablespoons of Black Truffle Mayonnaise (Vegan & non vegan options available)
      • 1 tablespoon of water
      • 100g panko breadcrumbs
      • Vegetable oil for frying


    1. In a large mixing bowl combine the grated celeriac, sea salt, mustard and chives with 1 tbsp of flour. Using your hands squeeze the celeriac to soften it. Then add 1 more tbsp of flour. The mixture should bind together in your hands after 2-3 mins massaging. Then form into a dozen small croquettes and roll in your remaining flour.
    2. Next pane or coat your croquettes but instead of using eggs to bind the breadcrumb coating to the croquettes, whisk your truffle mayo with 1 tbsp of water to slacken. It should then be perfect for coating your floured croquettes. Next roll in panko breadcrumbs.
    3. Fry in small batches for 4-5 mins until golden brown and drain off excess oil on a sheet of kitchen paper. Serve with more Black Truffle Vegan Mayonnaise and some sauerkraut on the side.