Leek & Celery Root Cakes
Prep time
Cook time
Total time
Category: Breakfast
Makes: 8 cakes
  1. Place grated celery root, sliced leeks, grated carrot, and parsley into a medium mixing bowl. Add salt and pepper to taste, mix to coat. Add the flour, water, and tamari, mix with a wooden spoon until combined. It should be fairly wet and sticky and hold together loosely when rolled into a ball, but there shouldn't be any excess flour or water.
  2. Heat 2 tablespoons avocado oil in a large skillet over medium heat until hot. Grab a small handful of the dough mixture and roll into a ball about 2" in diameter with your hands. Drop it on the hot skillet, then flatten it gently with the back of a wooden spoon so it's about an inch or so thick. Repeat until you run out of space in the pan, I was about to fit four cakes at a time. Turn down heat to medium-low, fry for 5-8 minutes or so until the bottom is golden brown. Check the bottoms; when they're ready, flip and fry for 5-8 minutes on the other side. When done, remove from skillet and repeat with remaining dough, adding more avocado oil as needed. Serve immediately with a side of greens and a dollop of milk kefir.
Notes & Substitutions
don't have fresh parsley? // use 2 teaspoons dried instead
gluten-free // use gluten-free all purpose flour
soy-free // use coconut aminos instead of tamari
Recipe by Newleaf Nutrition at https://www.newleafnutritionconsulting.com/leek-celery-root-cakes/