Celeriac cutlets


(for 4 people)
2 celeriac
150 g chickpea flour
150 g rice flour
150 protein drink
1/2 teaspoon of turmeric
1/2 teaspoon of smoked paprika
a pinch of baking soda
sunflower seeds
1 pink pepper

Made with:


Peel the celeriac and cut it into slices (about half a centimeter thick). Cup it to taste with a cookie cutter and blanch it in salted water for 7/8 minutes.
Prepare the batter by combining the two flours, the protein drink, turmeric, smoked paprika, baking soda, oil and salt. Leave it in the refrigerator for at least 30 minutes.
Dip the celery slices in the batter and drain them lightly with a fork. Place them on baking tin. Add same sunflower seeds, the pink pepper and a drizzle of oil. Bake for about 20 minutes at 190 °
Serve with mayonnaise.