- 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
- 1/2 pound bacon ends, bacon pieces, or pancetta, diced small
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 cup whole milk or canned, full-fat coconut milk
- 1/2 teaspoon ground white pepper
- 1-1/4 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, for garnish (optional)
- Boil the potatoes and kohlrabi in a pot of water for about 20 to 30 minutes, until tender. Drain and transfer to a large bowl. Set aside.
2. In a skillet, cook the bacon over medium heat until brown and crispy.
3. Add the onion and garlic to the pan and continue cooking until the onion is translucent.
4. Using a slotted spoon, transfer the bacon mixture to a paper towel to drain. Pour off all but 1 tablespoon of the bacon fat from the skillet. Set the skillet with the bacon fat aside (you will use it again in Step 6). Save the rest of the bacon fat for another use.
5. 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.
6. Heat the skillet with the reserved bacon fat over medium heat.
7. 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.) 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. Transfer the finished cakes to a plate, and repeat with the rest of the kohlrabi mixture.
8. 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. Notes: 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. Whole30 Challenge: Omit the milk and crème fraîche.
Autoimmune Protocol: Substitute sweet potatoes for the yellow potatoes. Omit the milk, crème fraîche, and white pepper.
More from The Homegrown Paleo Cookbook:• Small is Beautiful: The Benefits of a Decentralized Food System
• Spring Salad of Arugula, Radishes and Grilled Steak Recipe
Reprinted with permission from The Homegrown Paleo Cookbook by Diane Rodgers, NTP with Andrew Rodgers and published by Victory Belt Publishing, 2015. Buy this book from our store: The Homegrown Paleo Cookbook.
On her farm in Massachusetts, nutritionist Diana Rodgers has found a way back to a healthy, active lifestyle with a focus on nutritious and delicious eating, raising animals, growing vegetables, and balancing work and play. With over 100 seasonal Paleo recipes, guides to growing your own food and raising animals, and inspiring how-tos for crafts and entertaining, The Homegrown Paleo Cookbook (Victory Belt Publishing, 2015) is a guide not just for better eating, but for better living—and a better world.
You can purchase this book from the GRIT store: The Homegrown Paleo Cookbook
These cakes are incredible! Really, please try them. They’re creamy and very dense, similar to the “Bubble and Squeak” recipe in my first cookbook, Paleo Lunches and Breakfasts on the Go, except that here I use kohlrabi and dill, making them much more herby and fresh-tasting. Kohlrabi is a pretty standard vegetable in Europe, but this alien-looking veggie hasn’t really caught on in the United States. It tastes like a mix between a broccoli stem and a turnip. If you’re not a fan of smoked fish, try these cakes with a fried or poached egg, or as a side dish to any protein.