Kohlrabi Pancakes

Recipe Ingredients

4		Kohlrabi
1/3 cup	20g / 0.7oz	Minced onion
1 tablespoon	15ml	Minced fresh dill
1/4 cup	49g / 1.7oz	Nonfat egg substitute equivalent to 1 egg
3 tablespoons	45ml	Flour
1 teaspoon	5ml	Salt
1 tablespoon	15ml	Butter
1/2 cup	118ml	Low-fat sour cream
2 tablespoons	30ml	Toasted sliced almonds
		Dill sprigs - for garnish

Recipe Instructions

Remove leaves and stems from kohlrabi and peel. Shred kohlrabi in food processor. Combine kohlrabi, onion, dill, egg substitute, flour and salt in bowl.

Melt 1 teaspoon butter in medium nonstick skillet over medium heat. Spoon pancakes into pan 1 tablespoon at a time. Cook until browned on bottom side, about 2 minutes, then turn to brown second side. Remove from skillet and keep warm while preparing remaining pancakes.

Serve each topped with dollop of sour cream, a few toasted almonds and a sprig of dill.

This recipe yields 12 pancakes.

Each pancake: 54 calories; 231 mg sodium; 6 mg cholesterol; 3 grams fat; 6 grams carbohydrates; 2 grams protein; 0.53 gram fiber.

Source:
The Los Angeles Times, 04-26-2000

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