Celery Root And Potato Röstis

• 2 cups shredded peeled baking potato (about 1 pound)
• 2 cups shredded peeled celeriac (celery root; about 1/2 pound)
• 1/2 cup finely chopped onion
• 3 tablespoons all-purpose flour
• 2 tablespoons chopped fresh chives
• 1 teaspoon chopped fresh thyme
• 3/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 large egg white
• 2 1/2 tablespoons butter, divided
• Fat-free sour cream (optional)

1. Preheat oven to 425u0b0.
2. Combine first 9 ingredients in a large bowl; toss well. Divide potato mixture into 8 (1/2-cup) portions, shaping each into a 1/2-inch-thick patty.
3. Melt 4 teaspoons butter in a large nonstick skillet over medium-high heat. Add 4 patties to pan; cook 5 minutes on each side or until golden. Place on a baking sheet. Repeat procedure with remaining 3 1/2 teaspoons butter and remaining 4 patties.
4. Bake patties at 425u0b0 for 8 minutes or until thoroughly heated. Serve with fat-free sour cream, if desired.

baking potato, celery root, onion, allpurpose, fresh chives, thyme, salt, freshly ground black pepper, egg white, butter, sour cream

Taken from www.myrecipes.com/recipe/celery-root-potato-rstis (may not work)