Super simple celeriac croquettes (using leftovers from my duck dinner)
Super simple celeriac croquettes (using leftovers from my duck dinner)

Hey everyone, it’s John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, super simple celeriac croquettes (using leftovers from my duck dinner). It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Super simple celeriac croquettes (using leftovers from my duck dinner) is one of the most favored of recent trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Super simple celeriac croquettes (using leftovers from my duck dinner) is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few ingredients. You can cook super simple celeriac croquettes (using leftovers from my duck dinner) using 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Super simple celeriac croquettes (using leftovers from my duck dinner):
  1. Make ready Leftover celeriac mash
  2. Prepare 1 egg
  3. Make ready 1 plate of dried breadcrumbs
  4. Make ready 1 plate of flour
  5. Make ready Seasoning
  6. Make ready Dried herbs of choice
  7. Make ready Zest of one lemon
  8. Get 3 tbsp rapeseed oil
Instructions to make Super simple celeriac croquettes (using leftovers from my duck dinner):
  1. Preheat oven to 200 degrees c
  2. Crack the egg into a bowl and whisk. Place the flour on a plate and season with salt and pepper. Place the dried breadcrumbs on a plate and add a tsp of dried herbs, the zest of a small lemon, salt, pepper and oil and mix together.
  3. Roll the leftover mash into croquette shapes. Roll in flour, then egg, then breadcrumbs and set on a non stick baking tray.
  4. Depending on how much mash you’ve got, you might need more of the coating mixture.
  5. Bake the croquettes in the over for 20 minutes, or until golden. Serve with dipping sauce. I used the leftover fig sauce from my duck recipe.

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