A veggie-filled dinner that feels absolutely deluxe

Kohlrabi pancakes with herbed diced salad

This dinner is a combination of two different recipes from the Sofra cookbook. I've been walking past the kohlrabi in the supermarket almost longingly recently. We've been having these massive ones that seem like they could give so much, yet I'm not entirely sure what to do with them. I was also recently listening to Samin Nostrat and Hrishi Hirway's podcast Home Cooking and kohlrabi came up as a "problem veg" as I'd put it.

So in an attempt to find the glory in this ever giving veg, I tried out these pancakes and served it with a side salad to add a sharp and refreshing contrast. This was so spectacularly delicious that it changed my mood for the rest of the evening. There isn't much quite like putting on some great music, dancing around the kitchen, being present in the evening cooking, and having such a spectacular meal at the end of it.

As usual, I've made some adjustments from the original recipe based on what I have easily accessible to me and where the wind takes me as I cook so to speak. The original kohlrabi pancake recipe called for bacon, so this has become the vegetarian version.

Feel free to use a microplane grater to shave a little of the halloumi over the top of the hot kohlrabi pancakes if you'd like a little garnish.

Serves 4


Kohlrabi pancake

1 large kohlrabi, grated on the large holes

1/4 cup green onions, thinly sliced

1/4 cup parsley, minced

1/4 cup spearmint, minced

1/4 cup dill, minced

1/4 cup halloumi cheese, graded on the large holes

1 egg

1/2 cup flour

1 tbsp baking powder

4 cups baby spinach

1 tbsp olive oil

Herbed diced salad

.75lb plum tomatoes, diced

2 shallots, minced

2 Persian cucumbers, diced

2 green bell peppers

3 tbsp olive oil

3 tbsp lemon juice

1.5 tbsp balsamic vinegar reduction glaze

1/2 pomegranate

2 tbsp parsley, minced

2 tbsp spearmint, minced

1 tbsp dill, minced

1 tbsp korean gochugaru pepper



To make the pancakes, take the grated kohlrabi, place in a strainer and salt. Place the strainer with the kohlrabi over a big bowl or pot so the liquid doesn't drain all over the place. Set aside while you prepare all the other ingredients. If you're using baby spinach, wash it, and then place it in a separate bowl with hot water to soften it a bit.


Once you're ready to combine all the ingredients for the pancakes, squeeze as much liquid out of the kohlrabi and discard the liquid. Combine the kohlrabi, green onions, parsley, mint, dill, halloumi, egg, and spinach and mix well. Then add in the flour and baking powder. Stir to combine.


In a large skillet, heat a little of the olive oil, and heat over medium heat. Make a ball-like shape with the pancake batter, squeeze flat like you might for a hamburger, and place gently onto the hot pan. Fit as many as you can at once without them touching, for me it was 3. Let them get really browned on the outside but not burnt. Then flip and again, let them brown. Place the cooked pancakes on a plate. Repeat with the remaining pancakes.


While you're keeping an eye on the pancakes, you can prepare the salad. Simple combine all the ingredients together in a large bowl and toss.


Serve the kohlrabi pancakes accompanied by the salad.


TomatoSpinachGreen onionsKohlrabiSpinachBell pepperCucumberSeptember

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Kohlrabi pancakes with herbed diced salad

Kohlrabi pancakes with herbed diced salad
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