Potato and Kohlrabi Fritterswith Tomato Salad

Name: Potato and Kohlrabi Fritters
Total time: 55 min
Yield: 2
Cuisine: German
Ingredients: 7 ounces Potatoes; 1 large Kohlrabi (about 400 grams); Salt; 1 Scallion (about 30 grams); 14 ounces Cherry tomatoes; 3 teaspoons white Balsamic vinegar; Pepper; 2 tablespoons Oats; 1 Egg; 0.5 bunches Chives; 2 teaspoons Canola oil; 4 sprigs Basil

Potato and Kohlrabi Fritters - Potato and Kohlrabi Fritters - Perfect pair: Golden fritters and fresh side dish — Potato and Kohlrabi Fritters - Perfect pair: Golden fritters and fresh side dish

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Calories:	239 kcal
Difficulty:	moderate
Preparation:	45 min
Ready in:	55 min

Vegetarian

lactose-free

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	239 kcal	(12%)
Protein	12 g	(24%)
Fat	7 g	(9%)
Carbohydrates	29 g	(11%)
Added Sugar	0 g	(0%)
Roughage	8 g	(27%)
Vitamin A	0.3 µg	(0%)
Vitamin D	0.9 µg	(18%)
Vitamin E	3.9 mg	(33%)
Vitamin B1	0.3 mg	(27%)
Vitamin B2	0.3 mg	(21%)
Niacin	7 mg	(44%)
Vitamin B6	0.6 mg	(43%)
Folate	148 µg	(74%)
Pantothenic Acid	1.6 mg	(27%)
Biotin	21 µg	(42%)
Vitamin B12	0.6 µg	(24%)
Vitamin C	137 mg	(171%)
Potassium	1205 mg	(60%)
Calcium	215 mg	(27%)
Magnesium	111 mg	(30%)
Iron	4.3 mg	(31%)
Iodine	12 µg	(8%)
Zinc	1.9 mg	(19%)
Saturates	2 g
Uric Acid	105 g
Cholesterol	119 mg

Recipe development: EAT SMARTER

Ingredients

For servings

7 ounces	Potatoes
1	large Kohlrabi (about 400 grams)
	Salt
1	Scallions (about 30 grams)
14 ounces	Cherry tomatoes
3 teaspoons	white Balsamic vinegar
	Pepper
2 tablespoons	Oats
1	Egg
½ bunches	Chives
2 teaspoons	Canola oil
4 sprigs	Basil

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45 min.

102 kcal

Kitchen Utensils

1 Pot, 1 Small bowl, 1 Medium bowl, 1 Teaspoon, 1 Tablespoon, 1 Large knife, 1 Sieve, 1 Small knife, 1 Box grater, 1 Potato ricer, 1 Cutting board, 1 Wooden spoon, 1 Slotted spatula, 1 Non-stick pan

Directions

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1 Scrub potatoes and place in a pot with enough water to cover. Cover pot and cook until potatoes are knife-tender, about 20 minutes.

2 Peel the kohlrabi, coarsely grate, season with salt and let stand about 10 minutes to allow the water to drain out.

3 Meanwhile, rinse scallions, shake dry and cut diagonally into thin rings.

4 Rinse and dry tomatoes and cut into quarters. In a small bowl, season balsamic vinegar with salt and pepper, then toss with the tomatoes and scallions.

5 Drain the potatoes, rinse with cold water, peel and press through a ricer into a bowl.

6 Drain kohlrabi in sieve. Add kohlrabi, oats and egg to the potatoes, mix to combine and season with salt and pepper.

7 Rinse chives, shake dry and cut into 5 cm (approximately 1/4-inch) pieces.

8 Heat 1 teaspoon oil in a non-stick pan. Divide half of the potato mixture into 4 portions and add to pan, flattening into fritters with the back of a tablespoon.

9 Cook the fritters with half the chives over low heat for about 3 minutes on each side. Remove from pan. Repeat with remaining oil, potato mixture and chives.

10 Rinse basil, shake dry and pluck the leaves. Add to tomato salad and season with salt and pepper. Serve fritters with the salad.

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