Kohlrabi Patties
(Adapted from Rodale's Basic Natural Foods Cookbook, Edited by Charles Gerras)
Trim ends, peel, and shred 6 medium kohlrabi. Place the them into a pot and fill with water to cover. Bring to a boil, then turn down to simmer. Place a lid on top and simmer for about 10 minutes.
Drain the kohlrabi.
Place the drained kohlrabi back into the pot and add one small chopped garden onion (or organic onion), 3-4 Tbsp. of whole wheat flour, 1 farm fresh/organic egg, and black pepper (taste and adjust to your liking). Stir.
Melt organic butter into a skillet and drop sections of the mix to make patties about 2-2 1/2 inches wide. Anything larger than 3 inches will be more difficult to flip. Brown the patties on each side until golden brown and crisp. Serve while hot.
Note: If mix has cooled enough you can make patties with your hand prior to placing them into the skillet.
We've made squash patties a few years ago, now it's kohlrabi patties. Yum!
These look delicious! I don't think i've ever noticed kohlrabi here, I will be scanning the market for them on saturday. I make a similar thing with zucchini and potato.
ReplyDeleteI tried making your red clover jelly yesterday but I didn't meet with as much success as you! mine came out very runny, but I used it today as a substitute for maple syrup in a recipe and it worked just fine.
Hope your foot is feeling better.
Emma, the key to the clover jelly (using the recipe I posted with pectin and 3 1/2 cups plus 2 TBSP sugar) coming out right is to stir constantly, even while pouring in the sugar. Sometimes I stir and have the kids pour it in.
ReplyDeleteReminds me of the potato patties I used to make with leftover mashed potatoes. Great idea! I bet you could use a lot of veggies for that; sweet potato and cauliflower too.
ReplyDelete