Kohlrabi Cutlet (filled with Cheese) and Cucumber Salad

potato

🥗Healthier: sweet potato

💰Cheaper: cauliflower

Sweet potato adds nutrients and flavor, while cauliflower lowers carbs.

egg

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a vegan binder, while applesauce adds moisture.

flour

🥗Healthier: almond flour

💰Cheaper: oat flour

Almond flour is gluten-free, while oat flour is budget-friendly.

oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola is more affordable.

Peel the kohlrabi and cut it into 5mm thick slices.

Peel the cucumber, cut it lengthwise into four pieces and remove the seeds. Cut everything into bite-sized pieces.

Mix the salt with the cucumber pieces and set aside for 10 min.

Put vinegar, sake and sugar in a bowl. Wash the salt from the cucumber pieces and dry them with kitchen paper. Put them in the bowl and add pepper and finely chopped dill.

Simmer the kohlrabi slices for about 6 minutes until they are soft but still firm to the bite. Immediately put them in a bowl of cold water and dry them with paper towels afterwards.

Cut the cheese into 4mm thick slices.

Depending on the shape of the cheese, cut the kohlrabi slices accordingly so that two slices enclose one slice of cheese.

Prepare three deep plates with flour, beaten egg and the panko sesame seed mix.

Dust the cutlets with flour first, then dip them in the egg and finally in the panko mix. Fry everything in plenty of oil until golden brown.

Cooking Techniques

Spice Level:

Dietary

Allergens