Similar to a potato latke, these kohlrabi pancakes are the perfect way to use up that odd looking vegetable that can be spotted at your local farmer’s market.
- Pancake Ingredients :
- 1 cup shredded potato
- 1 cup shredded kohlrabi
- ¼ cup brown rice flour
- 3 green onions, sliced
- ½ bunch of parsley, chopped
- ¼ cup ground flaxseed
- ¼ cup water
- Salt and pepper, to taste
- Olive oil, as needed
- Cashew Dip :
- 1 garlic clove
- 1 lemon, zested and juiced
- ¾ cup cashews, soaked overnight and drained
- ½ cup water
- Salt, to taste
- ¼ bunch of parsley, chopped fine
Preheat oven to 375 F. Line a baking sheet with parchment paper and then sprinkle with a small amount of olive oil.
In a small bowl, combine ground flaxseed with water, mix well and let sit 3 minutes.
Combine potato, kohlrabi, brown rice flour, green onions, parsley, and flax mixture. Mix well.
Form mixture into 8 balls on the parchment paper and then flatten slightly.
Bake for 20 minutes, flip and then bake another 15 minutes or until brown and slightly crisp.
While pancakes are baking, combine garlic, lemon zest and juice, cashews, water and salt dip ingredients in a high powered blender and puree until smooth. Fold in chopped parsley.