Sweet Potato and Kohlrabi Fritters with Yogurt-Tahini Sauce is a farmer’s market’s dream recipe! The delicious unique flavour of kohlrabi shines through and the yogurt-tahini sauce adds a delicious salty smoky flavour!
Mix all ingredients together with a whisk. Store in fridge until ready.
Preheat oven to 450 degrees Fahrenheit.
Poke holes in the sweet potato with a fork and bake at 25 minutes until almost cooked through and much softer. Allow to cool and peel skin off.
Cut the kohlrabi in half, and then peel kohlrabi's outer layer. Using a mandolin with a guard, julienne the kohlrabi until it resembles carrot sticks.
In a food processor, mix in all the ingredients (except the coconut oil) including the flax egg and pulse slightly until combined (but not pureed together).
Heat coconut oil in a large skillet over high heat. Whilst heating, form kohlrabi sweet potato mixture into fritter patties (I was able to make 6 fritters). Place in hot coconut and reduce heat to medium high, and cook on each side for 5 minutes until golden brown. They are delicate, so be careful not to break them.
When cooked through, place on a paper towel in a plate to absorb excess oil.
Serve with Yogurt-Tahini Sauce and top with chopped parsley (optional).
Depending on the size of your sweet potato, you might need to chill the patties first for about 15-30 minutes, or use another flax egg if they aren’t holding together.