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
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.