Potato and spinach patties on lemon kohlrabi

Ingredients for 4 servings:

• 800 g potatoes, mainly waxy, cooked
• 400 g leaf spinach, frozen
• 2 garlic cloves
• 1 onion(s)
• 50 g flour
• 80 g polenta
• 1 large kohlrabi
• 100 ml vegetable stock
• 50 ml oat cream (Oat Cream Cuisine) or other plant-based cream
• 1 organic lemon(s)
• salt and pepper
• curry powder
• e.g. olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegan

Finely chop the onion and garlic and sauté in a little olive oil. Add the thawed spinach, sauté briefly, and season with salt. Transfer everything to a plate and set it outside to cool if you want it to cook faster. Coarsely grate the potatoes and season with salt, pepper, and curry powder. Add the flour and then the well-squeezed (!) spinach and knead. Transfer the polenta to a flat plate. Form the potato dough into medium-sized discs and press them briefly into the polenta on both sides. Set them aside on a board. Peel the kohlrabi and cut into quarters. Slice the quarters thinly or cut into sticks, whichever you prefer. This is best done directly over the pot; it’s faster. Then add the stock and plant-based cream and bring everything to a boil briefly. Reduce the heat to the lowest setting. While the kohlrabi is simmering, fry the kohlrabi pieces in olive oil until golden brown on both sides and keep warm in the oven until all the pieces and the kohlrabi are done. Drain the kohlrabi, but reserve the sauce! Mix it with the juice of 1/2 lemon and grate in a little more lemon zest. Season with salt and pepper to taste. Place the kohlrabi on 4 plates, divide the kohlrabi pieces between them. Pour the sauce over the potatoes and serve. Tips: Boil the potatoes for about 20 minutes the day before; this will speed up cooking the next day. Peel them while they are still hot. Cover the spinach and thaw overnight in the refrigerator.