A fun way to use those garlic scapes and kohlrabi! So delicious that even my picky three year old loved it! I recommend making the dressing on the side... a perfect bite is to dip a fork into the sauce and then take a crispy bite of pancake. Delish!
2 medium kohlrabi bulbs, washed, peeled
1 large Yukon gold potato, washed, peeled.
1 small onion, chopped
¼ cup minced garlic scapes
1 tablespoon honey
2 teaspoons dijon mustard
2 tablespoons dried bread panko crumbs
1 teaspoon salt
ground pepper to taste
Shred kohlrabi and potato; squeeze out excess moisture.
Combine all ingredients except oil in a large mixing bowl; stir until well blended.
Form into very small patties, about two round.
Heat oil in a large skillet.
Fry patties in batches; sautéing until golden, about 4 minutes per side.
Drain on paper towels.
To make a great dipping sauce, mix two tablespoons of honey, 1 tablespoon dijon mustard, salt and pepper to taste, a sprinkle of garlic scapes, and a touch of olive oil.