Gluten-Free Chanterelle Patties with Apple-Celeriac Remoulade
recipe

A delicious blend of gluten-free chanterelle patties paired with a tangy apple-celeriac remoulade. Perfect with creamy mashed potatoes.
Preparation Time: 40 minutes
Serving Size: 4
Ingredients:
- 600 g cleaned chanterelles
- 2 eggs
- 2 dl gluten-free breadcrumbs
- 2 dl grated pecorino cheese
- Salt and black pepper to taste
- Butter for frying
- Lemon wedges for serving
Apple-Celeriac Remoulade:
- 1 tart red apple
- A piece of celeriac (about 100 g)
- Juice of ½ lemon
- 1 tbsp capers
- 1 small garlic clove
- 2 tbsp sour cream or plant-based cream
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 2 tbsp fresh parsley, chopped
- Salt to taste
Instructions:
1. Clean the chanterelles and remove the stems. Use large mushrooms if possible.
2. Crack the eggs into a bowl and whisk them until well combined.
3. In another bowl, mix the gluten-free breadcrumbs and grated pecorino. Season with salt and black pepper.
4. Dip the chanterelle slices into the egg mixture, then coat them in the breadcrumb-cheese mixture.
5. Fry the patties in butter in a hot pan until golden brown on both sides.
6. For the apple-celeriac remoulade: Grate the apple and celeriac into a bowl. Add lemon juice, capers, crushed garlic, sour cream, mayonnaise, Dijon mustard, and chopped parsley. Mix well and season with salt.
7. Serve the chanterelle patties with the remoulade and lemon wedges.
Nutritional Information (per serving):
Energy: 450 kcal
Protein: 25 g
Fat: 30 g
Carbohydrates: 30 g
Fiber: 4 g

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