Kohlrabi Potato Patties with Tomato Red Pepper Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 330 cal. | (16 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 31 g | (21 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 6.1 g | (20 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 39.3 μg | (66 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.6 mg | (47 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 193 μg | (64 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 17.5 μg | (39 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 215 mg | (226 %) | ||
| Potassium | 1,070 mg | (27 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.7 g | |||
| Uric acid | 64 mg | |||
| Cholesterol | 129 mg | |||
| Complete sugar | 13 g |
Ingredients
- For the sauce
- 400 grams Tomatoes
- 2 red Bell pepper
- 1 shallot
- 1 garlic clove
- olive oil
- salt
- freshly ground peppers
- sugar
- 2 Tbsps finely chopped Basil
- For the patties
- 400 grams Kohlrabi
- 250 grams day-old cooked waxy potatoes
- 1 Tbsp finely chopped parsley
- 2 eggs
- 3 Tbsps Pastry flour (plus more if needed)
- freshly grated Nutmeg
- 2 Tbsps clarified butter
Preparation steps
For the sauce, blanch, peel, quarter and core tomatoes and cut into small cubes. Strain tomato cubes through a fine sieve and collect the juice. Peel red bell peppers, cut in half, remove seeds and ribs and cut into small cubes. Peel garlic and shallot and chop finely. In a skillet, sauté garlic and shallot in 2 tablespoons hot oil. Stir tomatoes and red peppers into skillet and sauté briefly. Stir tomato juice into skillet and simmer about 15 minutes over medium heat, stirring occasionally. Mix basil into sauce and season with salt, pepper and a pinch of sugar.
For the patties, peel kohlrabi and potatoes and grate finely. Mix kohlrabi, potatoes, parsley, eggs and flour, season with salt, pepper and a pinch of nutmeg and knead to a soft, malleable dough. If necessary, add more flour to kohlrabi mixture to reach desired consistency. Form kohlrabi mixture into small patties, coat with breadcrumbs and sauté in clarified butter until golden brown on both sides. Serve patties with the sauce.
