Kohlrabi Patties and Tomato Sauce with Bell Pepper

Ingredients

• 400 g Tomatoes
• 2 red bell peppers
• 1 Shallot
• 1 Garlic clove
• olive oil
• Salt
• pepper (ground fresh)
• sugar
• 2 tbsp finely chopped basil
• 400 g kohlrabi
• 250 g cooked potatoes (leftover, mostly waxy)
• 1 tbsp finely chopped parsley
• 2 Eggs
• 3 tbsp flour (more if needed)
• Nutmeg (freshly grated)
• 2 tbsp clarified butter

Instructions

1. 1.

   For the sauce, blanch the tomatoes, cool, peel, quarter, core and dice. Pass the remnants through a fine sieve to catch the juice. Peel the bell peppers with a vegetable peeler, halve them, remove seeds and white membranes, and dice similarly. Mince the shallot and garlic finely and sauté in a pot with 2 tbsp hot oil until translucent. Add tomatoes and peppers, cook briefly, stir in tomato paste, then pour in the tomato juice. Simmer over medium heat while stirring occasionally for about 15 minutes. Season with salt, pepper and a pinch of sugar. Fold in basil.

2. 2.

   Peel the kohlrabi and grate finely. Peel the potatoes and grate similarly. Mix kohlrabi, parsley, eggs and flour; season with salt, pepper and a pinch of nutmeg. The mixture should be pliable; add more flour if needed. Shape small patties from the dough, coat in breadcrumbs, and fry in a hot pan with melted clarified butter until golden brown on all sides. Serve plated with the sauce.