This dish features kohlrabi, a popular root vegetable in German cooking. The kohlrabi is pressure-cooked, grated, and mixed with egg and grated kashar cheese. The almond-flour patties are air-fried for a light, low-carb vegetable dish served with plain yogurt.
Peel and dice the kohlrabi. Boil it in salted water in a covered pressure cooker for 10 minutes. Once all the steam has escaped, open the cooker, drain the kohlrabi, and let it cool slightly.
Grate the cooled kohlrabi and squeeze out the excess liquid by hand. Add the egg, kashar cheese, almond flour, thyme, salt, black pepper, and a pinch of nutmeg. Mix until well combined.
Shape the mixture into small patties and arrange them in an air-fryer basket brushed with olive oil. Cook at 200°C / 390°F for 15 minutes, turning occasionally, until golden. If you do not have an air fryer, bake them for the same amount of time in an oven preheated to 200°C / 390°F.
Do not crowd the patties in the air-fryer basket; trapped steam may soften them before they brown. Allergens: egg, dairy (kashar cheese), and tree nuts (almond).
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