Makes 8 fritters. The avocado sauce will discolour quite quickly so it's best made just before you eat.
Squeeze the shredded kohlrabi and carrot in a tea towel (or with your hands) to remove moisture, then add to a medium bowl with the egg, pul biber or chilli and a pinch of salt. Mix well. Heat the oil over medium high heat, then take a handful of the fritter mixture, flatten and put in the oil. Continue till your pan is full (you may need to do two rounds). Fry on one side until browned, then flip over and fry the other side. Remove from pan and place on kitchen roll. Finely chop the lime zest and mix in a small bowl with the avocado, yogurt and lime juice. Season to taste and serve with the fritters.
2 kohlrabi bulbs, peeled and grated
1 carrot, peeled and grated
1 egg
1/2 teaspoon pul biber (dried chilli flakes available from Turkish shops) - or use chopped fresh chilli (to taste) or a little chilli powder instead
Salt
Vegetable oil for frying
For the sauce
1/2 an avocado
50ml plain yogurt
zest and juice of half a lime
salt and pepper to taste