Spring Kohlrabi Patties
2 kohlrabi bulbs, both ends trimmed, stems/leaves removed. I don’t peel kohlrabi.
3 garlic scapes, seed head and tough end trimmed/discarded
1 red/colored sweet bell pepper (I had some frozen from last season, but substitute spring carrots if you like for a little sweetness)
1 cup peas – snap/snow, whole. OR try half peas and half greens that you don’t know what to do with! Try a handful of Asian greens, beet greens or chard.
1 tbsp. Dijon mustard
¾ cup bread crumbs plus more for dredging
Old bay seasoning to taste OR salt/pepper. I use old bay to mimic a crab cake.
½ cup plain yogurt or sour crème
1 tsp. lime juice
Fresh herbs – cilantro, parsley or scallions, chopped. Use what you have/like here.
Dash of hot sauce
Combine sauce and set aside to chill. For the patties, a food processor is great and quick for chopping veggies. I love this thing! Finely chop all veggies, one at a time, and transfer to large bowl. Add remaining ingredients and stir to combine. Form mixture into balls then roll in bread crumbs. If patties are too flat, they will fall apart when cooking. Fry patties in oil on both sides until golden brown. Serve with dipping sauce.