2 tbsp of Black Truffle Mayonnaise (Vegan alternative is available)
1 tbsp water
100g panko breadcrumbs
Vegetable oil for frying
In a large mixing bowl combine the grated celeriac, sea salt, mustard and chives with 1 tbsp of flour. Use your hands squeeze the celeriac to soften. Then add 1 more tbsp of flour. The mixture should bind together in your hands after 2-3 mins massaging. Then form into a dozen small croquettes and roll in your remaining flour.
Next pane or coat your croquettes but instead of using eggs to bind the breadcrumb coating to the croquettes whisk your truffle mayo with 1 tbsp of water to slacken. It should then be perfect for coating your floured croquettes. Next roll in panko breadcrumbs.
Fry in small batches for 4-5 mins until golden brown and drain off excess oil on a sheet of kitchen paper. Serve with more vegan truffle mayo and some sauerkraut on the side.