Celeriac and fennel potato latkes with smoked trout recipe | delicious. magazine

Name: Celeriac and fennel potato latkes with smoked trout recipe | delicious. magazine
Ingredients: 80g celeriac, peeled and grated; 80g fennel, finely sliced; 1 small waxy potato (about 30g), grated; 20g free-range egg white (1 small egg’s worth); 2 tsp Doves Farm gluten-free potato flour; 2 tsp gluten-free horseradish sauce (we like Tracklements) or gluten-free wholegrain mustard, or a mixture of both; Zest ½ large lemon, plus wedges to serve; Large handful fresh herbs, chopped (we used dill and flatleaf parsley); Frylight cooking spray; 50g sustainable sliced cold smoked trout (widely available); 40g cooked beetroot (use vacuum-packed in vinegar or plain, as you prefer), chopped

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At just 250 calories per serving, these celeriac latkes with smoked trout are perfect if you're following the 5:2 diet – an easy, speedy meal for one.

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Ingredients

80g celeriac, peeled and grated
80g fennel, finely sliced
1 small waxy potato (about 30g), grated
20g free-range egg white (1 small egg’s worth)
2 tsp Doves Farm gluten-free potato flour
2 tsp gluten-free horseradish sauce (we like Tracklements) or gluten-free wholegrain mustard, or a mixture of both
Zest ½ large lemon, plus wedges to serve
Large handful fresh herbs, chopped (we used dill and flatleaf parsley)
Frylight cooking spray
50g sustainable sliced cold smoked trout (widely available)
40g cooked beetroot (use vacuum-packed in vinegar or plain, as you prefer), chopped