Similar to a potato latke, these kohlrabi pancakes are the perfect way to use up that odd looking vegetable that can be spotted at your local farmer’s market.
Prep Time: 20 Minutes | Total Time: 50 Minutes
Ingredients
Pancakes
- 1 cup shredded potato
- 1 cup shredded kohlrabi
- ¼ cup brown rice flour
- 3 green onions, sliced
- ½ bunch of parsley, chopped
- ¼ cup ground flaxseed
- ¼ cup water
- Salt and pepper, to taste
- Olive oil
Cashew Dip
- 1 garlic clove
- 1 lemon, zested and juiced
- ¾ cup cashews, soaked overnight and drained
- ½ cup water
- Salt, to taste
- ¼ bunch of parsley, chopped fine
Preparation
- Preheat oven to 375 F. Line a baking sheet with parchment paper and then sprinkle with a small amount of olive oil.
- In a small bowl, combine ground flaxseed with water, mix well and let sit 3 minutes.
- Combine potato, kohlrabi, brown rice flour, green onions, parsley, and flax mixture. Mix well.
- Form mixture into 8 balls on the parchment paper and then flatten slightly.
- Bake for 20 minutes, flip and then bake another 15 minutes or until brown and slightly crisp.
- While pancakes are baking, combine garlic, lemon zest and juice, cashews, water and salt dip ingredients in a high-powered blender and puree until smooth. Fold in chopped parsley.
Morgan Shupe
Head Chef at Vega
Morgan Shupe is head chef at Vega. She transforms Vega HQ’s kitchen into a soup and salad bar of epic proportions to nourish Vegatopians every weekday. Morgan has wanted to be a chef since the age of 5 and is currently studying to become a registered holistic nutritionist. You can find more of her recipes on her blog—Shupe’s Soups + Mo & Lo
Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>
Find More From Morgan
Vegan and Raw Food Recipes here >>
Nutrition and Health Tips here >>
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