Herb-cabbage cutlet with garlic aioli and sweet potato fries
very easy
35 mins
35 mins
Ingredients
- 700 g Sweet potatoes
- 1 TEASPOON Sweet peppers
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 9 TABLESPOONS Oil
- 2 Kohlrabis (about 400 g each)
- 1 Garlic clove
- 150 g Salad Mayonnaise
- 5-6 Stem(s) Marjoram
- 1 collar Parsley
- 1 Organic Lemon
- 80 g Panko (Asian breadcrumbs)
- 2 Eggs (size M)
- 50 g Flour
- baking paper
Directions
- 1
Peel and wash sweet potatoes and cut them into sticks about 1 cm wide. Mix with paprika, salt, pepper and 1 tablespoon of oil in a bowl. Place on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 20-25 minutes
- 2
In the meantime, clean and peel the kohlrabis and cut into 4 slices. Cook the kohlrabi slices in boiling salted water for about 5 minutes. Drain, rinse with cold water and let it drain on kitchen paper. Peel garlic and chop finely. Mix with the mayonnaise. Wash the herbs, shake dry and chop finely, except for a few leaves of marjoram for garnishing. Wash lemon hot, grate dry, finely grate peel. Mix Panko with chopped herbs and lemon peel. Season with salt and pepper
- 3
Whisk the eggs in a bowl. Put the flour on a flat plate. Season the kohlrabi schnitzel with salt and pepper. Turn first in flour, then in egg and the Panko herb mixture. Heat 4 tablespoons of oil in a large coated pan. Fry half of the kohlrabi schnitzels in it for about 2 minutes on each side until golden brown. Fry the remaining cutlets with 4 tbsp. oil in the same way. Drain on kitchen paper
- 4
Arrange schnitzel with sweet potato chips and aioli on plates. Garnish with marjoram leaves
Nutrition Facts
650 kcal
61 g
40 g
11 g
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