Vegetable Patties with Jerusalem Artichoke and Flaxseed Flour

- 1030

Welcome to a recipe that celebrates the humble yet remarkable Jerusalem artichoke! Also known as sunchokes, these knobby tubers have a wonderful nutty and slightly sweet flavor, reminiscent of artichoke hearts. In this recipe, we're combining them with potatoes to create incredibly tender and flavorful vegetable patties, or 'kotlety'. The addition of flaxseed and whole grain rye flour not only binds them perfectly but also adds a wholesome, earthy depth. These patties are a fantastic way to introduce a new vegetable to your family's table or to find a creative use for this autumn gem. They are satisfying, nutritious, and surprisingly easy to make. Let's get cooking!

A plate of ready-to-eat vegetable patties made from Jerusalem artichoke and flaxseed flour.

Vegetable patties with Jerusalem artichoke and flaxseed flour.

Cooking: 30 minutes
Quantity: 4 Servings
Per serving
Calories: 430 kcal
Proteins: 13 g
Fats: 9 g
Carbohydrates: 41 g

Ingredients for Vegetable Patties with Jerusalem Artichoke and Flaxseed Flour

  • 500 g peeled Jerusalem artichoke
  • 200 g potatoes
  • 150 g onion
  • 2 chicken eggs
  • 30 g flaxseed flour
  • 40 g whole grain rye flour
  • salt, rapeseed oil for frying

How to Make Vegetable Patties with Jerusalem Artichoke and Flaxseed Flour

Peeled Jerusalem artichokes and potatoes in a bowl of water to prevent browning.

Peeling the Jerusalem artichokes and potatoes.

The process of grating Jerusalem artichokes and potatoes using a coarse vegetable grater.

Grating the vegetables on a coarse grater.

Squeezing grated vegetables wrapped in cheesecloth to remove excess water.

Squeezing out the excess liquid using cheesecloth.


Peel the Jerusalem artichokes and potatoes. Jerusalem artichoke tubers have many sprouts and an uneven shape, so a vegetable peeler simplifies the process. Immediately place the peeled Jerusalem artichokes and potatoes into a bowl of cold water to prevent them from browning in the air.

Finely chop the large onion. Grate the Jerusalem artichokes and potatoes on a coarse vegetable grater or shred them using a food processor.

Place the grated vegetables (without the onion) on a towel or cheesecloth and squeeze out the excess liquid well.

Adding two eggs to the bowl with the squeezed grated vegetables and chopped onion.

Cracking two chicken eggs.

Sprinkling flaxseed flour into the bowl with the vegetable and egg mixture.

Adding flaxseed flour.

Adding a spoonful of whole grain rye flour to the vegetable patty mixture.

Adding whole grain rye flour.


Add the chopped onion to the squeezed vegetables. Crack in two chicken eggs. Salt to taste. Mix well.

Add the flaxseed flour. By the way, you can easily make flaxseed flour yourself – just grind a couple of tablespoons of flax seeds in a coffee grinder!

Add the whole grain rye flour. If you need to make gluten-free patties, replace the rye flour with rice or oat flour, or you can use a couple of tablespoons of rolled oats.

A close-up of the thoroughly mixed vegetable patty batter in a bowl.

Mixing the batter thoroughly.

A hand forming a round vegetable patty from the Jerusalem artichoke mixture.

Forming vegetable patties weighing 75-100 g with wet hands.

Jerusalem artichoke patties frying in a pan, covered with a lid to cook through.

The patties should be cooked slowly to avoid eating half-raw vegetables.


Mix the batter thoroughly. The properties of flaxseed and rye flour make the vegetable batter immediately thick and sticky, with almost no water.

With wet hands, form vegetable patties weighing 75-100 g, depending on the appetite of your diners. Pour a little refined rapeseed oil into a frying pan. Place the patties in the heated oil and cover with a lid. Cook over low heat for 5 minutes on each side.

Patties made with Jerusalem artichoke and whole grain flour should not be fried quickly, so monitor the heat to prevent burning. Unlike draniki (traditional Eastern European potato pancakes), the key here is not a quick, crisp fry, but a slow and steady browning. The patties need to cook through slowly so you’re not eating semi-raw vegetables.

Golden-brown cooked vegetable patties resting on a paper towel to drain excess oil.

Removing the patties from the pan onto paper towels.

Remove the patties from the pan and place them on paper towels. The paper will absorb the excess rapeseed oil, reducing the calorie count per serving. Serve the vegetable patties hot with a light cucumber sauce.

And there you have it – beautiful, golden-brown Jerusalem artichoke patties ready to be enjoyed! Their tender texture and unique, savory flavor are sure to be a hit. For the perfect finishing touch, serve them hot with a dollop of sour cream or the simple cucumber sauce mentioned in the recipe. These patties also make a wonderful side dish or a light vegetarian main course. Feel free to experiment by adding your favorite herbs like dill or parsley to the mixture. We hope you love this wholesome and delicious way to enjoy the bounty of the season. Happy cooking!