Adapted from New Basics Cookbook by Rosso and Lukins
Try these cakes instead of potato pancakes for a different side dish. You can serve these cakes with the yogurt sauce, but you could also serve them with salsa or just plain sour cream.
Minted Yogurt sauce
1-1/4 cups plain yogurt
1/4 cups chopped fresh mint leaves
1 tablespoon fresh lemon juice
1/4 teaspoon salt
Fresh ground black pepper
Stir all of the above ingredients together until smooth. Refrigerate until ready.
4 kohlrabi bulbs
1/4 cup chopped scallions
2 eggs, lightly beaten
2 tablespoons dried breadcrumbs
1 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon dried red pepper flakes, crushed
Freshly ground pepper
1/4 cup olive oil
1-1/3 cups Minted Yogurt Sauce
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 well until blended.
Heat the oil in a large skillet and drop the mixture into it by large spoonfuls. Saute the cakes until golden, 3 to 4 minutes, per side. Drain on paper towels. Serve with the yogurt sauce.
