🍽️ Crispy Kohlrabi Patties with Creamy Walnut Dip

Name: Crispy Kohlrabi Patties with Creamy Walnut Dip
Total time: 30 min
Yield: 4 servings
Ingredients: 350 g large kohlrabi (with greens; 1 large kohlrabi); 350 g floury potatoes (5 floury potatoes); 40 g walnut kernels; 150 g yogurt (1.5% fat); salt; pepper; 1 egg; 2 tbsp flour; 30 g fine oat flakes (4 tbsp); 5 tsp rapeseed oil; 100 ml milk (1.5% fat); nutmeg

516 kcal · 30 min · 4 servings

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Ingredients

350 g large kohlrabi (with greens; 1 large kohlrabi)
350 g floury potatoes (5 floury potatoes)
40 g walnut kernels
150 g yogurt (1.5% fat)
salt
pepper
1 egg
2 tbsp flour
30 g fine oat flakes (4 tbsp)
5 tsp rapeseed oil
100 ml milk (1.5% fat)
nutmeg

Instructions

1. Wash the kohlrabi thoroughly and peel off the tough outer skin.
2. Pluck off the tender green leaves, wash them as well, and set them aside.
3. Slice the kohlrabi into rounds about five millimeters thick.
4. Wash the potatoes thoroughly.
5. Place the potatoes and the kohlrabi slices together in a steamer insert.
6. Steam the vegetables over boiling water, covered, for eight to ten minutes.
7. Carefully remove the kohlrabi slices.
8. Let the potatoes continue steaming in the insert for about twenty more minutes.
9. Shake the kohlrabi greens dry.
10. Put the greens and the walnuts into a blender or food processor.
11. Chop the mixture finely.
12. Transfer the chopped mixture into a small bowl.
13. Stir the yogurt into the nut and green mixture.
14. Season the dip with salt and pepper to taste.
15. Loosely beat the egg in a deep plate with a pinch of salt and pepper.
16. Roll one kohlrabi slice first in flour.
17. Then dip the floured slice into the beaten egg.
18. Finally, press the egg-coated slice into the oat flakes.
19. Press the coating firmly on both sides so it sticks.
20. Repeat this process with all the kohlrabi slices.
21. Heat four teaspoons of rapeseed oil in a large non-stick pan.
22. Fry the kohlrabi patties over medium heat until crispy and brown on both sides.
23. Peel the cooked potatoes.
24. Place the potatoes in a bowl.
25. Mash the potatoes roughly with a potato masher.
26. Add the milk and the remaining oil to the mash.
27. Stir the mixture until creamy with a wooden spoon.
28. Season the mash with salt, pepper, and grated nutmeg.
29. Let the fried kohlrabi patties drain briefly on kitchen paper.
30. Plate the patties on top of the potato mash.
31. Serve the dish with the walnut dip.

Nutrition per serving

kcal: 516
Protein: 19 g · Fett/Fat: 26 g · Carbs: 48 g