Tasty make-ahead, finger-food starters for five to six hungry diners, these colorful little patties make perfect appetizer bites that can be served warm, cold, or room temperature. They're easy to assemble and can be made up to two days ahead. The recipe includes Vegan Egg, a powdered egg replacer made by Follow Your Heart, and available in natural food markets. Kohlrabi rarely receives the spotlight, yet offers healthful doses of protein, fiber, potassium, vitamin C, and beta carotene. Serve the veggie cakes with dipping sauce on the side.
CHINESE STYLE KOHLRABI CAKES
Yield: about 20 patties about 1 1/2-inches (3.8 cm) in diameter
1 medium kohlrabi or turnip (about 1/2 pound/226g), peeled and coarsely shredded 1 small carrot, peeled and coarsely shredded 1 cup (240 ml) coarsely shredded daikon radish 1/2 cup (60 ml) chopped green onions 1/2 cup (60 ml) diced red bell pepper 1/2 cup (60 ml) brown rice flour 1 tablespoon toasted sesame seeds 2 teaspoons sesame oil 3/4 teaspoon salt 1 small clove garlic, minced
Egg Replacer
2 tablespoons Tamari or soy sauce 2 tablespoons rice vinegar 1 tablespoon mirin (Japenese sweet wine) or 1 1/2 teaspoons maple syrup 1 teaspoon minced ginger 1 to 2 teaspoons sesame seeds 1 teaspoon sesame oil 2 garlic cloves, minced Combine all the sauce ingredients in a small bowl and mix well. Serve on the side.
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