A perfect crunchy and savory pairing to any breakfast or brunch and an ideal appetizer to serve to family and friends.
Sometimes I have a tricky time figuring out what to do with my root vegetables and I am challenged to get creative. They always look so beautiful but also somewhat intimidating. Over the summer, I made these tasty Savory and Delicious Kohlrabi Hashbrowns using grated kohlrabi. Based on that recipe, I got the inspiration for these Kohlrabi and Rutabaga Cakes! My Dad makes potato cakes occasionally using grated potato, so I also pulled some inspiration from that as well as from all my friends celebrating Hanukkah (Happy Hanukkah to all who celebrate!) who have been posting/sharing incredible latke recipes and photos! I also paired these little cakes with scallion cream cheese – the perfect combination of savory and creamy! Special thank you to Taproot Farm for the delicious rutabaga, kohlrabi and onion used in this recipe. I am already looking forward to making these again (hopefully tonight for dinner!). Happy cooking!
Makes 24 Mini Cakes
Recipe by © Alysha Melnyk 2018
Large Sauté Pan
Cheese Grater (*For shredding veggies)
Dish Towel/Paper Towel
2 Cups Kohlrabi, Shredded (~3 kohlrabi depending on size)
1 and 1/2 Cups Rutabaga, Shredded (~1 large rutabaga)
1/2 Cup Sweet Onion, Shredded (~1 small onion)
1 Large Egg
Optional for Serving: Scallion cream cheese, fried egg, mixed greens, cherry tomatoes and black pepper.
- First, peel your vegetables and use cheese grater to grate the kohlrabi, rutabaga and onion. Press shredded vegetables between paper towels or dish clothes to help remove some moisture (this helps make the frying process easier).
- Combine shredded vegetables and egg in a mixing bowl and mix thoroughly.
- Then, add a thin layer of olive oil to the base of your sauté pan. Heat the pan on medium/medium high heat.
- Next, scoop a heaping tablespoon of mixture into your hands and form into a ball. Press the ball lightly to flatten slighting into a mini pancake shape.
- Place this into your pan and repeat until you can fit as many as comfortable in the pan with room to flip.
- While these are cooking, line a plate with paper towel for draining any residual oil after the cakes are cooked.
- Look for the edges to brown and flip when desired browning is reached. Repeat on other side, then scoop the mini cake onto the paper towel.
- Add more oil to the pan if/when needed and repeat until all cakes are made. Layer paper towels as needed to accommodate all cakes on the plate.
- If you are serving your cakes with a fried egg, you can make that afterward in the residual oil.
- Serve the cakes with vegetables, cream cheese, sour cream or any toppings of choice.
- Enjoy! 🙂