Kohlrabi Cakes with Bacon and Dill
Recipe type: Breakfast
Serves: 12 Cakes
  • 1 pound yellow potatoes (about 4 small), peeled and quartered
  • 1 pound kohlrabi (about 2 heads), peeled and cut the same size as the potatoes
  • ½ pound bacon ends, bacon pieces, or pancetta, diced small
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • ½ cup whole milk or canned, full-fat coconut milk
  • ½ teaspoon ground white pepper
  • 1¼ cups potato starch
  • 3 tablespoons minced fresh dill (plus sprigs for garnish, if desired)
  • 10 ounces smoked trout or white fish or 6 fried or poached eggs, for serving (optional)
  • 2 tablespoons crème fraîche (page 347), for garnish (optional)
  1. Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender.
  2. Drain and transfer to a large bowl. Set aside.
  3. In a skillet, cook the bacon over medium heat until brown and crispy.
  4. Add the onion and garlic to the pan and continue cooking until the onion is translucent.
  5. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain.
  6. Pour off all but 1 tablespoon of the bacon fat from the skillet.
  7. Set the skillet with the bacon fat aside (you will use it again in Step 6).
  8. Save the rest of the bacon fat for another use.
  9. In the large bowl, mash the drained potatoes and kohlrabi with the milk, pepper, and potato starch, then add the bacon mixture and mix well. Add the dill and mix to combine.
  10. Heat the skillet with the reserved bacon fat over medium heat.
  11. Working in batches, place three or four burger-sized clumps of the kohlrabi mixture in the pan. (Do not overcrowd the pan; the number of cakes you cook at a time depends on the size of your pan.)
  12. Cook for about 5 minutes, until the bottoms are lightly browned. Flip, lightly press down with the back of a spatula, and continue cooking until the second side is browned.
  13. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture.
  14. Serve two cakes per person with a piece of smoked fish or a fried or poached egg, and garnish with crème fraîche and a sprig of fresh dill, if you like.
Kohlrabi is also excellent shredded raw into salads, cut into “fries” and roasted, or steamed. If you can’t find kohlrabi for this recipe, substitute hakurei turnips or broccoli stems.

Whole 30 approved, just omit the dairy. Like this recipe? Then I think you should get the whole book!
Recipe by Sustainable Dish at https://sustainabledish.com/kohlrabi-cakes-with-bacon-and-dill/