Curried Corn and Kohlrabi Fritter

Makes 4 servings (2 fritters per serving) 

Ingredients

  • ½ cup cooked quinoa 
  • 2 eggs 
  • 2 cups kohlrabi, peeled 
  • 1 cup corn kernels, thawed 
  • 3 Tbsp. leeks, sliced 
  • 2 Tbsp. curry powder 
  • 2 Tbsp. flour 
  • ½ tsp. salt 

Cilantro Yogurt Dip:

  • ½ cup 2% plain Greek yogurt 
  • 2 Tbsp. cilantro 
  • 1 Tbsp. lime juice 
  • 2 tsp. cumin 
  • 1 tsp. honey 
  • ¼ tsp. salt 

Preparation

  1. Place cooked quinoa and eggs into a blender or food processor and blend until smooth. 
  2. Take the peeled kohlrabi and grate with a box grater. Put the grated kohlrabi into a dish cloth and wring out the excess liquid. 
  3. Combine the quinoa egg mixture and kohlrabi with the remaining fritter ingredients in a bowl and mix well. Split the batter into 8 equal parts. 
  4. Heat a fry pan with a splash of oil on medium heat. Put the batter onto the pan and form into a patty shape. 
  5. Cook the fritters on each side until browned (approximately 5 minutes each side). 
  6. Meanwhile, combine all ingredients for the Cilantro Yogurt Dip in a food processor and blend until mixed well. 
  7. Plate two warm fritters with a dollop of dip per person and enjoy! 

Nutritional analysis per serving: 177 calories, 4.8 g fat, 10.6 g protein, 25.8 g carbohydrate (19.4 g available carbohydrate), 6.4 g fibre, 356 mg sodium 

My Viva Servings: 1 grain, 1 protein, 1 vegetable, 0 fruit, 0 fat, 0 dairy