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Categories: Appetizers, Vegetarian

Kohlrabi Pancakes

Kohlrabi Pancakes
Carolyn Cole / Los Angeles Times

Kohlrabi is a beautiful smooth, green turnip-like member of the cabbage family. Raw, it's mild and tasty and makes a nice crudite for serving with dips. It's also high in vitamin C and potassium. It can be cooked too, of ... Read more

Total time: 25 minutes | Makes 12 pancakes
  • 4 kohlrabi
  • 1/3 cup minced onion
  • 1 tablespoon minced fresh dill
  • 1/4 cup nonfat egg substitute (equivalent to 1 egg)
  • 3 tablespoons flour
  • 1 teaspoon salt
  • 1 tablespoon butter
  • 1/2 cup low-fat sour cream
  • 2 tablespoons toasted sliced almonds
  • Dill sprigs, for garnish

Step 1Remove leaves and stems from kohlrabi and peel. Shred kohlrabi in food processor. Combine kohlrabi, onion, dill, egg substitute, flour and salt in bowl.

Step 2Melt 1 teaspoon butter in medium nonstick skillet over medium heat. Spoon pancakes into pan 1 tablespoon at a time. Cook until browned on bottom side, about 2 minutes, then turn to brown second side. Remove from skillet and keep warm while preparing remaining pancakes.

Step 3Serve each topped with dollop of sour cream, a few toasted almonds and a sprig of dill.

Each pancake:
54 calories; 231 mg sodium; 6 mg cholesterol; 3 grams fat; 6 grams carbohydrates; 2 grams protein; 0.53 gram fiber.
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