A meatless köfte made by combining grated celery root with egg and cheese and baking. With its light, filling nature, it can be served alongside a main dish or on its own with a green salad.
Mix the squeezed grated celery root thoroughly with egg, white cheese, breadcrumbs, dill, and salt.
Shape the mixture into round patties in the palm of your hand and arrange on a greased baking sheet.
Brush the patties with olive oil and bake in a preheated oven until golden brown on top.
Important: Squeeze the grated celery root thoroughly, or the mixture will become watery and fall apart in the oven. Caution: Space the meatballs out on the tray — if they touch each other, the undersides will steam instead of browning. Allergens: contains egg, a dairy product (cheese), and gluten (breadcrumbs).
If you lightly brush the celery meatballs with olive oil before putting them in the oven, the tops brown more evenly and attractively.
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