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Pan-Fried Pork With Celeriac-Potato Cakes

Pan-Fried Pork With Celeriac-Potato Cakes

Ingridients of Pan-Fried Pork With Celeriac-Potato Cakes:

  • 1 tablespoon olive oil
  • 450 g pork tenderloins , cut into 1 cm strips
  • 2 tablespoons dry white wine
  • 2 tablespoons sage , chopped
  • 1 tablespoon coarse grain mustard
  • 3 tablespoons creme fraiche , low fat
  • 1 head celeriac , about 300g, peeled, grated and squeezed, to remove excess liquid
  • 300 g new potatoes , scrubbed, grated and squeezed, to remove excess liquid
  • 2 eggs , lightly beaten
  • 3 tablespoons plain flour
  • 3 spring onions , finely sliced
  • fresh ground black pepper , to taste
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