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.
Ingredients
- 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
Preparation
-
Preheat oven to 375 F. Line a baking sheet with parchment paper and then sprinkle with a small amount of olive oil.
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In a small bowl, combine ground flaxseed with water, mix well and let sit 3 minutes.
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Combine potato, kohlrabi, brown rice flour, green onions, parsley, and flax mixture. Mix well.
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Form mixture into 8 balls on the parchment paper and then flatten slightly.
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Bake for 20 minutes, flip and then bake another 15 minutes or until brown and slightly crisp.
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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.
