Potato, Celery Root and Yam Pancakes

by Clint

Makes 24 three-inch cakes, about 8 servings

These pancakes are delicious with sour cream and chives, but poached eggs are equally delicious and a little more filling. This recipe makes a lot of cakes. You can cut it in half or invite some friends over.


1 pound celery root
1 pound Yukon Gold or Russet potatoes, peeled
6 ounces garnet yam, peeled
2 teaspoons salt
1 tablespoon olive oil
1 large leek, white and light green parts only, thinly sliced crosswise
2 teaspoons Cajun seasoning or jerk seasoning
2 eggs
1/4 cup potato starch or flour
2/3 cup vegetable oil, for frying
For serving
Sour cream
1 bunch minced chives


Using a sharp chef's knife, cut away the tough outer peel and roots from the celery root. Using the grating disc on a food processor or box grater, grate the celery root, potatoes and garnet yam. Place the vegetables in a colander and toss with the salt. Cover with a paper towel and allow the vegetables to sit for 20 minutes. Gather up half of the vegetables in a thin dish towel, twist the ends together at the top and squeeze to extract as much liquid from the vegetables as possible. Repeat with remaining vegetables.

Preheat oven to 200 degrees. Set a cooling rack on a rimmed baking sheet and place in the oven. Heat the olive oil in a large nonstick skillet over medium heat. Add the leek and sauté until tender, 3 minutes. Transfer the leek to a large bowl. Add the drained grated vegetables, Cajun seasoning and eggs and stir to combine. Gently stir in the potato starch.

Return the skillet to medium-high heat. Add 2 to 3 tablespoons of oil to the pan. Place 1/3 cup mounds of the vegetable mixture in the pan without overcrowding and press down with a spatula to make 3-inch cakes. Fry 3 to 4 minutes per side until golden brown. Transfer to the rack on the baking sheet and keep warm in the oven.

Fry the remaining cakes in the same way. Serve warm with sour cream and chives, or poached eggs.

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