Carrot and celery root pancakes

Peel the carrot (100 g) and celery root (100 g), then cut them into random pieces.

Boil the chopped vegetables in a small amount of water until fully cooked. After that, use a masher to turn the carrot and celery root into a puree.

Add an egg (1 piece) to the mixture, season with salt and pepper to taste. Then add curry powder (1 tsp) and black cumin seeds (a pinch), mixing thoroughly until you achieve a homogeneous consistency.

If the mixture turns out too thick, add a little of the broth in which the vegetables were boiled.

Now shape the mixture into pancakes and fry them in clarified butter (1 tsp) over medium heat for 1-2 minutes on each side until golden brown.

For serving the pancakes, a Dutch sauce (link to the recipe below) and fried ham go perfectly well.