When our kohlrabi is ready for harvest, it’s got to come out of the garden before it gets woody on the bottom. So we’re always keen for a variety of ways to use it. These Kohlrabi and Potato Cakes make a great appetizer, or a nice finger food for summer parties.
3 medium kohlrabi (approx. 1 ½ lbs), leaves included
6 potatoes, peeled and boiled
250ml (1 cup) ricotta cheese
250ml (1 cup) vegetable stock
210ml (7.5 oz) butter
180ml (¾ cup) flour plus more for dredging
3 large eggs
1.2mL (¼ tsp) nutmeg
Salt and pepper to taste
250ml (1 cup) Parmesan cheese
Butter or olive oil for frying
Prepare kohlrabi by removing leaves, peeling, and removing stringy pieces. Chop the flesh into eight pieces and steam for 10-15 minutes until soft. Cool and set aside. Blanch the kohlrabi leaves in boiling water until soft, then rinse in cold water. Squeeze out excess moisture. Cook potatoes until soft. Mash or rice potatoes. Put the kolhrabi, the kohlrabi leaves, and ricotta cheese in food processor, blend until mixed together, add nutmeg, salt and pepper.
In small pot, melt the butter in the vegetable stock. Stir in flour and cook until it sticks to the bottom of the pan, stirring constantly. Remove from heat, add eggs one at a time and mix until until all eggs are mixed together. Once flour mix is cooled, stir in kohlrabi/cheese mixed, mashed potatoes and Parmesan cheese. Taste and adjust for seasoning.
Heat up pan on medium heat. Using two tablespoons, spoon mixture together and dredge in flour. Brown on both sides (about 4 minutes per side). Allow to cool slightly on kitchen paper.