Potato and celeriac pancakes with bacon and cheese

Method

1. Put the celeriac, potato, onion, flour, herbs and cheese into a bowl and add a little seasoning. Mix well.
2. Put a little oil into a large non-stick frying pan over a medium heat. Fry the katenspeck until crisp, then remove from the pan and add to the potato mix, leaving the fat in the pan.
3. Add a little more oil to the pan and add a generous tablespoon of the potato mix, flattening it with the back of a spoon. Cook for 2-3 minutes on each side or until crisp and golden brown. Drain on kitchen paper then keep warm in a low oven while you make the rest of the pancakes.
4. Serve the pancakes with the soured cream, chives and some roasted tomatoes on the side.