A delightful vegetarian dish featuring crispy kohlrabi schnitzel paired with a refreshing cucumber salad, perfect for a light meal.
Preheat the oven to 200°C if using conventional, or 180°C for fan setting.
Peel the kohlrabi and slice it into pieces about 0.2 inches thick.
Bring water to a boil in a pot, add salt, and boil the kohlrabi slices for 5 minutes.
Remove the kohlrabi slices from the water and pat them dry.
Crush the cornflakes and almonds in a food processor, or alternatively, crush the cornflakes by hand and slice the almonds into slivers.
Mix the breadcrumbs, crushed cornflakes, and almond slivers on a plate and set aside.
On another plate, mix the oat milk, flour, and paprika powder. Season with salt and pepper.
Coat the kohlrabi slices first in the flour mixture, then in the breadcrumb mixture, pressing down to ensure both sides are well covered.
Place the coated kohlrabi on a lined baking sheet, season with salt and pepper, drizzle with oil, and bake for 10 minutes. Turn and bake for another 10 minutes until golden brown.
Wash and slice the cucumber.
Wash and finely slice the green onions.
Wash, deseed, and finely dice the chili pepper.
In a bowl, mix the balsamic vinegar, sesame oil, and chili. Season with salt, then marinate the cucumber and green onion in it.
Remove the kohlrabi schnitzel from the oven and serve with the cucumber salad. Enjoy your meal!
Continue in our app for the best experience
