KOHLRABI CAKES WITH YOGURT HERB SAUCE

Modified from FairShare’s famous Asparagus to Zucchini cookbook.
Makes 2-4 servings

Ingredients:
Sauce:
1/3 c. plain yogurt
2-3 TBSP chopped fresh herb (sage, dill, etc, whatever you have on hand)
1 TSP lemon juice
Salt and pepper, to taste
 
Cakes:
3-4 kohlrabi (if you don’t have enough, Nibblers, just half the recipe from here on out)
1 small or 1/2 large pink Blush onion, diced
2 eggs, beaten
2 TBSP bread crumbs
2 TSP salt, divided (1 for sweating water out and 1 for cakes)
¼ TSP red pepper flakes
Black pepper, to taste
Olive oil
 
Directions:
Mix sauce ingredients and chill to allow flavors to meld.
 
Peel and shred kohlrabi, add 1 TSP salt and mix thoroughly. Let sit for 5 minutes. Transfer to a mixing bowl by fistfuls and squeeze out excess moisture as you go. Sometimes I just put it all in a tea towel and squeeze it all at once. This step is important to making sure your cakes aren’t too wet and stay together well.
 
Combine kohlrabi with onion, eggs, bread crumbs and seasonings.
 
Heat a few tablespoons of oil in large skillet (cast iron works best) until shiny and hot. Drop mixture into hot skillet and fry cakes in batches until golden brown. Be careful not to overcrowd the pan. Drain on cooling rack. 
 
Serve hot with yogurt sauce.