Name: Kohlrabi Cakes
Yield: 4 portions
Ingredients: 1⅓ cups Minted Yogurt Sauce; ¼ cup olive oil; Freshly ground black pepper, to taste; ¼ teaspoon dried red pepper flakes, crushed; 2 tablespoons dried bread crumbs; ¼ cup Chopped scallions (green onions); 2 eggs, lightly beaten; ½ teaspoon ground ginger; 1 teaspoon salt; 4 kohlrabi bulbs

Preparation info

4
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Similar to potato pancakes, these kohlrabi cakes have a bite—they’re spiked with ginger and hot red pepper. Minted Yogurt Sauce is the refreshing contrast.

Ingredients

4 kohlrabi bulbs
¼ cup Chopped scallions (green onions)
2 eggs, lightly beaten

Side dish
Vegetarian

Method

Peel and shred the kohlrabi bulbs. Squeeze out any excess moisture.
Combine the kohlrabi, scallions, eggs, bread crumbs, salt, ginger, red pepper flakes, and black pepper in a mixing bowl. Stir until well blended.
Heat the oil in a large skillet, and drop the mixture into it by large spoonfuls. Sauté the cakes until golden, 3 to 4 minutes per side. Dr

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Ingredients

Method

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