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). Cut with a cookie cutter and blanch 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 in the fridge for at least 30 minutes.
Dip the celeriac slices in the batter and drain them slightly using a fork. Place them in a baking tin. Add some sunflower seeds, the pink pepper and a drizzle of oil. Bake for about 20 minutes at 190°C.
Serve with mayonnaise.