Kohlrabi Grated Patties

Ingredients

• 600 g potatoes (firm‑cooking)
• 200 g Kohlrabi
• 2 Eggs
• 1 tbsp sour cream
• 1 tbsp flour
• Salt
• Pepper (freshly ground)
• ground nutmeg
• 2 tbsp clarified butter
• 300 g Greek yogurt
• 0.25 Cucumber
• 1 Garlic clove
• 1 tsp white wine vinegar
• 1 tsp Olive oil

Instructions

1. 1.

   Preheat the oven to 100 °C fan‑forced. Peel and finely grate the kohlrabi. Peel, wash, and grate the potatoes as well. Squeeze out excess moisture from the potatoes and mix with the grated kohlrabi. Stir in the eggs, sour cream, and flour. Season with salt, pepper, and nutmeg.

2. 2.

   Heat a large non‑stick pan over medium heat and add a little clarified butter. Drop spoonfuls of the potato–kohlrabi batter onto the pan, flatten them gently, and fry until golden brown on both sides. Transfer the finished patties to a baking sheet and keep warm until serving. For the dip, peel, halve, and deseed the cucumber; grate it roughly and mix with 1 tsp salt, letting it rest for 10 minutes. Squeeze out excess liquid and combine with the yogurt. Finely mince the garlic, whisk in vinegar and olive oil, season with salt, and sprinkle pepper over the patties before serving.