Celeriac katsu sando
- Preparation and cooking time
- Total time
- + cooling
- A little effort
- Makes 4
Skip to ingredients
- 1 large celeriacpeeled and cut into 4 x 1cm-thick slices, the same size as the bread
- a drizzle olive oil
- 50g plain flourwell seasoned
- 1 eggbeaten
- 100g panko breadcrumbs
- for frying vegetable oil
TO SERVE
- 2-3 tbsp buttermilk
- 1 tbsp rice vinegar
- celeriac off-cutsshredded
- 8 slices white breadcrusts removed
- 4 tbsp tonkatsu sauce(see notes below)
Nutrition:
- kcal423low
- fat13.8g
- saturates1.3g
- carbs58.3g
- sugars9g
- fibre8.4g
- protein12.4g
- salt2.1g
Method
step 1
Heat the oven to 190C/fan 170C/gas 5 and line a roasting tray with baking paper. Put the celeriac slices onto the tray, drizzle with a little olive oil, season and cover with foil. Cook in the oven for 25 minutes or until tender to the point of a knife. Cool completely.
step 2
Put the seasoned flour, beaten egg and panko breadcrumbs into 3 separate, shallow bowls. Toss the celeriac slices first in the flour, shaking off any excess, then in the beaten egg and finally coating well in the breadcrumbs.
step 3
Mix the buttermilk, vinegar and shredded celeriac in a bowl with some seasoning to make a quick remoulade.
step 4
Heat 1cm of vegetable oil in a large, deep frying pan until hot, then carefully add the breaded celeriac slices, in batches, and fry for 1-2 minutes on each side or until crisp and golden, then drain on kitchen paper.
step 5
Put the bread slices onto a large chopping board, spread ½ with the tonkatsu sauce and top with a celeriac steak and remoulade before topping with the remaining bread slices.
