It’s a strange looking vegetable that I have passed by in the supermarket many times wondering what it actually was. Until my curiosity got the better of me and I brought some home today. A quick search on google showed it was kohlrabi, a bulbous vegetable which is a member of the brassica family (like cabbage, broccoli, kale, brussels sprouts etc). Turns out I have eaten it before, at home in Holland where it is often used in soups etc. It is very rich in vitamins, minerals, fiber and health-promoting phytochemicals. Kohlrabi can also be eaten raw (like radish) or roasted or steamed. In this recipe I grated it and used it along with carrot, coriander and some seasoning to make lovely, tasty little cakes. Topped with some avocado cashew cream and chopped spring onion they are a great as a starter or served along with your main meal. Paleo approved!
Ingredients:
(makes 5 cakes)
- 1 kohlrabi, grated
- 1 small carrot, grated
- 2 tbsp finely chopped fresh coriander
- 1/4 tsp himalayan salt
- 1/4 tsp cayenne powder
- 1/4 tsp cumin powder
- 1 egg, beaten
Avocado Cashew Cream:
- 1/2 cup raw cashews, soaked in water for 6 hours
- 1/2 avocado
- 1 green chili, deseeded and finely chopped
- juice of 1 lime
- 1/4 tsp himalayan salt
Preparation:
- In a small food processor blend the cashews with 2-3 tablespoons of water until you have a smooth cream
- Add the avocado, green chilli, lime juice and salt and blend
- Place the grated kohlrabi and carrot on a kitchen towel and squeeze out the excess moisture
- Transfer to a bowl along with the other ingredients and mix well
- Heat 1 tsp of ghee in a large frying pan
- Take a small handful of the mixture, form it into a ball with your hands and flatten slightly
- Drop into the frying pan and repeat with the rest of the mixture
- Fry for 3 minutes on each side or until nicely browned
- Transfer the cakes to a plate and serve with the avocado cashew cream and chopped spring onion
Adapted from this recipe
