Kohlrabi Cakes with Dill Yogurt Sauce

Kohlrabi Cakes with Dill Yogurt Sauce

Products Used:

Kohlrabi Cakes with Dill Yogurt Sauce


For sauce:

1/3 cup plain Greek yogurt

3 Tbs fresh dill, chopped

1 tsp lemon juice

Salt, to taste

For cakes:

4 kohlrabi bulbs, peeled & shredded

1/4 cup green onions, diced

1-2 cloves garlic, minced

2 eggs, beaten

2 Tbs breadcrumbs

1 tsp salt

1/4 tsp crushed red pepper flakes

Black pepper, to taste

Harvest Ultra Premium Olive Oil, for cooking*


Mix sauce ingredients and let chill at least 30 minutes before serving. Use your hands to squeeze out as much excess moisture from the shredded kohlrabi as possible. Combine kohlrabi with green onions, garlic, eggs, bread crumbs, salt, and black pepper; stir until blended.

Heat Olive Oil in a large skillet over medium-high. Drop kohlrabi mixture by spoonfuls into hot pan and fry until golden brown, about 3-4 minutes per side. Drain on paper towels. Serve hot with dill yogurt sauce.

* Consider Butter, Harissa, or Smoked Chaabani oils, or use your favorite!

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