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Celeriac schnitzel burgers

Name: Celeriac schnitzel burgers recipe
Yield: 6
Ingredients: 800g celeriac; 100g potato starch, sifted; Plain flour, to dust; 3 eggs, lightly whisked; 200g breadcrumbs; Canola oil, to fry; Toasted bread rolls, to serve; Lettuce, to serve; Sliced tomato, to serve; Sliced white onion, to serve; Thinly sliced gherkins, to serve; Mayonnaise, to serve

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by delicious. team

delicious. team

Sep 30, 2024

"Use this celeriac schnitzel as the filling for the ultimate vegie burger, paired with iceberg lettuce, mayo and pickles." – Joey Astorga. You'll need to stat this recipe 3 hours ahead, and you’ll need an 8.5cm round cutter or mould.

You can boost your breadcrumbs by adding 2½ tbs each finely chopped flat-leaf parsley and dill, finely grated zest of 1 lemon and 1½ tsp each garlic and onion powder.

This recipe is by chef Joey Astorga from The Waratah

1 (800g) celeriac, leaves trimmed
100g potato starch, sifted
Plain flour, to dust
3 eggs, lightly whisked
4 cups (200g) panko breadcrumbs (see notes)
Canola oil, to fry
Toasted bread rolls, to serve
Lettuce, to serve
Sliced tomato, to serve
Sliced white onion, to serve
Thinly sliced gherkins, to serve
Mayonnaise, to serve

Method

1.

Preheat oven to 200°C/180°C fan-forced. Place celeriac on a baking tray and roast for 1 hour 30 minutes or until a skewer inserted is easily pushed through. Set aside until cool enough to handle.
2.

Using a sharp knife, peel skin and discard. Cut celeriac into quarters and, using two forks, shred the celeriac into a large bowl. It should resemble the texture of canned tuna. Season to taste, add starch and, using your hands, massage starch into celeriac.
3.

Divide mixture into 6 portions and then, using a 8.5cm round cutter or mould, flatten the mixture into patties on a lined baking tray. Freeze for 1 hour or until firm and easy to handle.
4.

Place flour, eggs and breadcrumbs in 3 separate shallow bowls. Working with one patty at a time, dust in flour, shake off excess, then dip in egg and coat in breadcrumbs. Repeat with remaining patties. Return to tray and refrigerate for 20 minutes to set the crumb.
5.

Heat 3cm oil in a large deep frypan over medium heat. Cook schnitzels for 3-4 minutes on each side, until golden. Drain on paper towel and season to taste.
6.

Serve schnitzels in rolls with lettuce, tomato, onion, gherkins and mayonnaise.