Kohlrabi Cakes!
Kohlrabi is a versatile vegetable; eat it raw, roasted, stir-fried, mashed, in salads, soups, on your grilled kabobs; the possibilities are endless. After learning that Kohlrabi can essentially replace potatoes in many recipes, I just had to give the idea of Kohlrabi Cakes a try. And, to my delight, they came out just as yummy as potato cakes!
The Recipe
2 C. Mashed Kohlrabi 1 C. All-Purpose Flour 3-5 Diced Spring Onions 1 Egg 1/2 tsp. Salt 1/2 tsp. Pepper 1/2 C. Coconut Oil 1. Prep: Dice Onions, Skin Kohlrabi & Cut into 1 inch chunks, toss in Olive Oil & bake at 350 for 25 mins or until Kohlrabi chunks are easily pierced with a fork. 2. Heat Coconut Oil in cast iron skillet on medium heat. In the meantime mash your Kohlrabi. 3. In a medium bowl combine Flour, Salt, Pepper, Onion, Egg and mashed Kohlrabi. Mix until combined. 4. Spoon mixture by the 1/2 C into the skillet. Dip your spoon into oil or water and gently pat down the cakes. Cook on each side until lightly browned. 5. Place Kohlrabi Cakes on a paper towel to absorb excess oil, remove, and serve warm.
