Zucchini and Kohlrabi Cakes
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I am having a bad photography day. My camera died and the lighting is definitely not doing these zucchini and kohlrabi cakes justice. I have been thinking about getting a new camera, but I think I just need to hone my food photography skills a bit more. One thing I bought myself was The Food Photography Book by Nagi Maehashi. It is one of the best food photography books out there and I am learning a lot. It takes time to become really good at food photography and this book definitely helps. Click here to view more details if you’d like to purchase a copy for yourself.
Anyway, these zucchini and kohlrabi cakes are absolutely delicious. They are really easy to make if you’ve got a food processor. If you don’t, this is the one I use and it is great: Hamilton Beach 10-Cup Food Processor, with Bowl Scraper (70730)
The most important step in this recipe is making sure you drain any excess moisture from the zucchini and kohlrabi. If they are too soggy, the recipe won’t turn out as well. Simply sprinkle the salt on the shredded veggies and let it sit for a few minutes to draw out the moisture. Use a paper towel or dishcloth to squeeze any out.
You should definitely use homemade breadcrumbs when you make these. I used a combination of feta and Parmesan, but feel free to use just one or the other.
Zucchini and Kohlrabi Cakes
Ingredients
- 1 zucchini grated
- 1 kohlrabi peeled and grated
- 1 clove garlic minced
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp pepper
- 1/4 cup breadcrumbs
- 1/4 cup flour
- 1/4 cup feta crumbled
- 1/4 cup Parmesan grated
- 1 egg
- 1 tsp salt
Instructions
- Preheat oven to 350.
- Sprinkle the grated zucchini and kohlrabi with salt and let sit 20 minutes. Squeeze out excess water.
- In a bowl, mix the zucchini and kohlrabi with the remaining ingredients.
- Shape into small cakes and place on a baking sheet lined with parchment paper.
- Bake 30-35 minutes.