Kohlrabi Pancakes with Flax Seed

Adaptable to many vegetables, these savory pancakes go great with Cucumber Tzatziki, plain yogurt, or sour cream.

1 pound kohlrabi (peeled)
3 carrots
3 tbsp ground flaxseed (whir whole ones in a blender or processor until ground)
2 tbsp flour
1/4 tsp salt
1 tbsp oil for frying (coconut oil is tasty)

Grate the kohlrabi and carrot (a food processor makes it easy). In a large bowl, mix the ground flaxseed, flour and salt. Then mix in the shredded kohlrabi and carrot. With your hands, form smallish patties about 1/2 inch thick. Cook in a frying pan with the oil until each side is golden brown. Add more oil if needed between rounds of pancakes.

I love the way the ground flaxseed holds these together! You could also get them to hold together with egg if you don’t have flaxseed, about 1 egg per tablespoon of flax seed. In the early summer season, you could finely chop kohlrabi greens too, and add those in to this.