Pea Cakes on Kohlrabi Cabbage

Boil the peas in salted water until soft, drain the water and strain the peas through a sieve. Boil the potatoes until soft, peel and grate finely. Put egg, peas, potatoes, egg white, 50 g breadcrumbs and a little salt, pepper and marjoram in a suitable bowl and make a dough. Form meat loaves from the dough and turn them in breadcrumbs to the other side. In a frying pan with hot sunflower oil or other vegetable oil, fry the pea meatballs for 3 to 4 min on each side. For the kohlrabi cabbage, peel the kohlrabi and slice into sticks. Sauté the diced onions in a little sunflower oil or other vegetable oil until soft, add the kohlrabi strips and season with salt and cumin. Cook the kohlrabi for 10 to 15 minutes. Then dust with flour and season with vinegar and sugar. Serve with the pea cakes.

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