Pan-Fried Pork With Celeriac-Potato Cakes

READY IN: 35mins




  • Heat a little of the oil in a non-stick pan, season the pork with freshly-ground pepper to taste, add to the pan and fry for 3-4 minutes, or until browned all over and cooked through.
  • Remove the pork from the pan, set aside and keep warm.
  • Pour the wine into the pan, add the sage and stir well to deglaze the pan; and cook until reduced by half.
  • Add the mustard and the crème fraîche and simmer for 2 minutes.
  • Meanwhile, in a bowl, except for the oil, mix the remaining ingredients together, and shape into 8 patties.
  • Heat the remaining oil in a pan, add the celeriac-potato cakes and fry for 4-5 minutes on each side until they are golden.
  • Drain the celeriac-potato cakes on paper kitchen towelling and pat with additional sheets to remove any excess oil.
  • Transfer the celeriac-potato cakes to serving plates, top with the pork and spoon the mustard-sage-wine sauce over the pork. Serve with steamed green vegetables.