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Preheat oven to 300°F. In a small dry skillet, toast cumin seeds over medium heat for 2 to 3 minutes or until lightly toasted. Remove from heat; cool. Crush slightly with a mortar and pestle or rolling pin.
In a large bowl, combine eggs, 3 tablespoons oil, garlic, salt and crushed cumin seeds. Stir in shredded celery root (or parsnips) and sweet potato until combined. Form mixture into 16 cakes, stirring frequently to keep egg mixture well distributed.
Heat 1 tablespoon of the remaining oil in a large skillet over medium-high heat. Carefully place some of the cakes in the hot pan; cook for 5 to 6 minutes or until golden brown, turning once. Repeat with remaining vegetable mixture, adding additional oil as needed during cooking. If necessary, reduce heat to medium to prevent overbrowning. Drain on paper towels.
Place cooked cakes on a baking sheet and keep warm in the oven while cooking remaining batches. Serve with sour cream or applesauce.