Cheesy Celeriac Patties with Garlic Sour Cream | Crispy Autumn Treat

Peel the celeriac and onion, then coarsely grate them into a bowl. Sprinkle with a little salt, let sit for 10 minutes, then thoroughly squeeze out the excess liquid.

Crush the garlic cloves: set aside 2 cloves for the sour cream dip, and add 2 cloves to the squeezed celeriac base.

Mix the grated Trappist cheese, eggs, plain flour, breadcrumbs, finely chopped fresh parsley, marjoram, salt, and freshly ground black pepper into the grated celeriac. Shape the mixture into palm-sized, flatter patties. If the mixture is too soft, add a little more breadcrumbs.