Kohlrabi wholemeal burger

Name: Kohlrabi wholemeal burger
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 small kohlrabi (about 225 g each); 7-10 Tbsp salt, pepper; 3 TABLESPOONS Margarine; 1 Organic Lime; 300 g Carrots; 1 bed Daikoncress (e.g. green and red; or garden cress); 1 TABLESPOON Cider vinegar; 1 TEASPOON Honey; 2 stem(s) Parsley; 125 g Breadcrumbs; 2 Eggs; 5 TABLESPOONS Rapeseed oil; 3 TABLESPOONS Flour; 8 Disc/s (each approx. 30 g) Hazelnut and wholemeal rye bread

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

Wholemeal rye bread is one of the central elements of the Nordic Diet. It contains an extra amount of important dietary fibres

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 small kohlrabi (about 225 g each)
7-10 Tbsp salt, pepper
3 TABLESPOONS Margarine
1 Organic Lime
300 g Carrots
1 bed Daikoncress (e.g. green and red; or garden cress)
1 TABLESPOON Cider vinegar
1 TEASPOON Honey
2 stem(s) Parsley
125 g Breadcrumbs
2 Eggs
5 TABLESPOONS Rapeseed oil
3 TABLESPOONS Flour
8 Disc/s (each approx. 30 g) Hazelnut and wholemeal rye bread

Directions

1
For the cutlets, peel and wash the kohlrabi and cut them into about 4 slices. Cover and cook in boiling salted water for about 5 minutes until al dente. Take out and let cool down a little.
2
For the spread, mix margarine, lime zest and juice. Season to taste with salt and pepper.
3
For the raw vegetables peel, wash and grate carrots. Wash the cress and cut it off the bed. Mix both with vinegar, season with salt, pepper and honey.
4
For the schnitzel, wash and chop the parsley and mix with breadcrumbs. Whisk eggs, 1 tablespoon of water, salt and pepper. Turn kohlrabi slices first in flour, then in egg and breadcrumbs. Heat oil and fry kohlrabi in it in portions on both sides until golden brown.
5
Spread bread with the spread. Cover 4 slices with 2 kohlrabi shreds and raw vegetables. Cover with the remaining slices.