Kohlrabi Rice Fritters With Garlicky Greens

Don’t fritter away parts of this vegetable or leftover rice! Embrace kohlrabi (part of the cabbage family) from root to stem in this delicious rice fritter recipe that’s crispy on the outside and creamy on the inside. Chickpea flour ups the protein of this vegetarian delight.

Meal Type:

Appetizers & Snacks

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Ingredients

1 bunch Kohlrabi with leaves (about 4 small)
2 cups (500 mL) cooked U.S. sushi rice
½ cup (125 mL) chickpea flour
½ cup (125 mL) mascarpone cheese
2 eggs
½ cup (125 mL) freshly grated Parmesan
4 tbsp (60 mL) olive oil, divided
2 cloves garlic, minced
¼ tsp (1 mL) each salt and pepper

Spicy Mayo:

2 tbsp (30 mL) mayonnaise*
1 tbsp (15 mL) Sriracha hot sauce*
1 tbsp (15 mL) lemon juice

Directions

Cut leaves and tender stems from kohlrabi root into 1-inch wide pieces; set aside. Trim the fibrous skin from the roots with a knife and cut into large chunks. Pulse in a food processor into pea sized pieces; add rice and pulse to combine. Scrape into a large bowl and stir in chickpea flour, mascarpone, eggs, and Parmesan.
Heat a large non-stick pan over medium low heat; add 1 tbsp (15 mL) oil and cook 4 (¼ cup / 60 mL) fritters to a golden brown, flipping once. Keep fritters warm in a low temperature oven and repeat steps twice to make 12 fritters.