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Krabby Cakes w/ Kohl (Rabi) Slaw

Cook Time:

10 Minutes

Serves:

8 Small Cakes

About the Recipe

This month's featured dish is a nod to the underrated, alien-looking veg that confuses the masses: kohlrabi, grown by the awesome team at Tiny Roots Farm. Catch us at the Kittery Community Market on Sunday, July 13th at 11:00 AM for a live demo of: King Krabby Cakes - made with king trumpet mushrooms, jackfruit, hearts of palm & artichoke hearts

Ingredients

  • 1 cup shredded king trumpet mushrooms

  • 1 cup jackfruit (packed in water, not syrup), shredded and squeezed dry 

  • 1⁄2 cup hearts of palm, finely chopped 

  • 2 1⁄2 cup artichoke hearts, finely chopped 

  • 1⁄2 cup bell pepper, finely diced 

  • 1⁄2 cup kohlrabi, finely diced 

  • 2 green onions, finely chopped 

  • 2 cloves garlic, minced 

  • 1 tbsp Mary Dust spice blend or Old Bay 1 tbsp kelp/nori seaweed powder 

  • 1⁄4 c. fresh parsley, chopped 

  • 2 tbsp fresh dill, chopped 

  • 2 tbsp fresh fennel fronds, chopped

  • 1 tbsp psyllium husk powder (binder) 

  • 1 tbsp ground flaxseed 

  • 2 tbsp water (for the flax egg) 

  • 1 tsp tabasco sauce 

  • Salt & pepper to taste 

  • Oil for pan-frying 


SLAW


  • 2 medium kohlrabi bulbs, peeled and julienned 

  • 1⁄2 cup red cabbage 

  • 1 large carrot, grated or julienned 

  • 1 stalk celery, finely sliced 

  • 1⁄2 cup chopped kohlrabi leaves (ribs removed)  

  • 1⁄2 small bell pepper, finely diced 

  • 2 green onions, thinly sliced (white and green parts) 

  • 2 tbsp fennel fronds, chopped 

  • 1⁄2 tsp celery seed 

  • 1⁄2 tsp Road Dust O.B. (or all-purpose seasoning) 

  • Salt & black pepper to taste 


DRESSING 


  • 3 tbsp tahini 

  • 1⁄2 tsp. dijon mustard 

  • 2 tsp fresh lemon juice 

  • 2-3 tbsp water (to thin, as needed) 

  • 1⁄2 tsp maple syrup (for balance)


Preparation

Step 1


In a small bowl, mix flaxseed, psyllium husk and water to create your binder. Let sit for 5-10 minutes. 


Step 2


In a large bowl, combine all ingredients, including the binder, and mix well. 


Step 3


Form into small patties and chill for 20- 30 minutes (helps them firm up). 


Step 4


Heat a lightly oiled skillet or griddle over medium heat. Pan-fry cakes 3-4 minutes per side, or until golden and crisp. 


Step 5


Serve hot over kohlrabi slaw with a dollop of remoulade or garlicky aioli


Step 6


Enjoy! 


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KOHL (RABI) SLAW


Step 1


In a large bowl, combine all slaw ingredients. 


Step 2


In a small bowl, whisk together your dressing ingredients until smooth. Add water to thin to desired consistency. 


Step 3


Pour dressing over the slaw and toss until evenly coated. 


Step 4


Hold at room temp. for at least 15-20 minutes before serving for best flavor.




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