Kholrabi Cakes

1 medium kohlrabi, generously peeled and shredded

1 medium zucchini, peeled and shredded

1 medium carrot, peeled and shredded

½ cup grated Parmesan cheese

¼ cup flour

1 tbsp fresh rosemary, chopped

2 eggs, lightly beaten

Salt and pepper to taste

Yogurt Sauce:

½ cup plain yogurt

Juice of ½ medium orange

Juice of ½ lime

1 tsp honey

 

Place kohlrabi, zucchini and carrot in colander. Sprinkle with salt and toss to coat. Place a small plate atop veggies and weigh it down with something fairly heavy. Let stand about 30 minutes to drain. Place grated veggies on a couple pieces of paper towel and top with two more pieces of paper towel. Press down to soak up more of the water.

 

Preheat oven to 350F. In a large bowl, combine grated vegetables, cheese, flour, rosemary, eggs, salt and pepper. Mix well until all the flour is moistened. Divide mixture among 8 well greased or paper lined muffin tins. Cook for 20 minutes or until set, being careful not to burn the tops. Let rest 5 minutes before unmolding.

 

As they cook, combine yogurt, orange juice, lime juice and honey in a small bowl. Top kohlrabi cakes with yogurt sauce.