Otago Farmers Market
Celeriac potato cakes with garlic spinach and eggs

Celeriac potato cakes with garlic spinach and eggs


1 mid-sized celeriac root, peeled and chopped into medium pieces
2-3 Agria potatoes, washed and cut into quarters
1 small red onion, finely chopped
3 big handfuls fresh spinach
2-3 tablespoons butter or butter substitute
¼ cup finely grated Parmesan
¼ cup finely grated Gruyere
2 cloves garlic, minced
1-2 tablespoons minced fresh parsley, dill, tarragon or other fresh herbs would work
1-2 tablespoons cream or full fat milk or milk substitute
Salt and pepper to taste
Fried or poached eggs
Polenta or corn meal to dust.


Fill a medium pot with two thirds water and add a pinch of salt. Add in potatoes and celeriac and boil until soft and easily pierced with a fork. Add cooked potatoes and celeriac, red onion, parmesan, gruyére, herbs, tablespoon or two of cream, seasoning and mash until well mixed. Dust a clean surface with polenta and divide mixture into 6-8 balls. Shape into a patty about 1-1 ½ cm thick and coat with the polenta.
Heat up a large frying pan with 1 tablespoon of butter on medium heat, add the celeriac cakes and cook for several minutes on each side, until a thin, brown, crispy coat forms. Remove and keep warm in the oven. Clean out the pan and melt another tablespoon of butter add the minced garlic. Let infuse and get fragrant for a minute. Add the spinach and stir until just wilted. Remove potato cakes from the oven and set onto a plate, top with spinach. Return to the oven while you poach or fry as many eggs as you want. Remove plates from oven and place an egg on top of the spinach/cakes. Top with fresh black pepper, a little more parmesan if you like and serve.


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