Potato–Kohlrabi Patties
Juicy potato patties and side dish go together. The vegetarian potato–kohlrabi patties provide vitamin C and iron.
Ingredients
- 200 g potatoes
- 400 g large kohlrabi (1 large kohlrabi)
- Salt
- 30 g spring onions (1 spring onion)
- 400 g cherry tomatoes
- 3 tsp white balsamic vinegar
- Pepper
- 2 tbsp oatmeal flakes
- 1 egg
- 0.5 bunch Chives
- 2 tsp Rapeseed Oil
- 4 Basil stems
Instructions
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1.
Wash potatoes and boil unpeeled in a little water for 20 minutes covered, as boiled potatoes.
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2.
Peel kohlrabi, grate coarsely, salt, and let stand about 10 minutes to draw out moisture.
-
3.
Meanwhile, wash the spring onion, trim, and slice diagonally into thin rings for the tomato salad.
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4.
Wash tomatoes and quarter them. Mix balsamic vinegar with salt and pepper, then combine with tomato quarters and spring onion rings.
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5.
Drain boiled potatoes, rinse with cold water, peel, and press through a potato masher.
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6.
Place grated kohlrabi in a sieve, squeeze out excess liquid. Add kohlrabi, oatmeal flakes, and egg to the mashed potatoes, mix well, and season with salt and pepper.
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7.
Wash chives, dry, and cut into ~5 cm pieces.
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8.
Heat 1 tsp oil in a non‑stick pan. Divide half of the patty dough into four portions, spoon each portion into the pan, and shape into patties.
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9.
Top the patties with half of the chopped chives and cook over low heat for about 3 minutes on each side. Use the remaining dough and chives to fry another four patties in the rest of the oil.
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10.
Wash basil, dry, and pluck leaves. Fold basil leaves into the tomato salad. Season the salad again with salt and pepper, then serve alongside the potato–kohlrabi patties.
