Kohlrabi pancakes
Vegetable patties can be made from almost anything. Kohlrabi does not absorb moisture, so grated cheese and sour cream are used as a binder. The patties are very good and can be eaten hot or cold.
Ingredients · Servings 1 dose
- 200 g sour cream
- 150 g kohlrabi
- 70 g ham
- 2-3 tablespoons grated cheese (Eidam, Gouda)
- 3 tablespoons plain flour (as needed)
- 1 egg
- 1/2-1 teaspoon dried garlic
- any herbs (optional)
- salt
- ground pepper
- fat for frying
Method · 30 min
- Finely chop the ham. Coarsely grate the kohlrabi. Add the cream, eggs and all the remaining ingredients. Knead the dough, which should not be liquid.
- Add the flour gradually, until the consistency of a slightly thicker potato pancake batter.
- Place spoonfuls of the mixture into the hot fat and shape into patties. Fry on both sides until golden brown.
- Place the finished pancakes on a paper towel to absorb excess fat. They are good both hot and cold.
