Sandwich with vegetable bratling

Name: Sandwich with vegetable bratling
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 small kohlrabi (about 225 g each); 7-10 Tbsp Salt; 3 (approx. 300 g) Carrots; 2 beds green and red daikon cress; 1 TABLESPOON light balsamic vinegar; 1 TABLESPOON Sugar; 7-10 Tbsp Pepper; 1 Organic Lime; 1 Garlic clove; 3 TABLESPOONS Margarine; 2 stem(s) Parsley; 130 g Panko (Japanese bread flakes); 2 Eggs (size M); 6 TABLESPOONS Rapeseed oil; 50 g Flour; 8 discs Hazelnut wholemeal bread (à approx. 30 g)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 small kohlrabi (about 225 g each)
7-10 Tbsp Salt
3 (approx. 300 g) Carrots
2 beds green and red daikon cress
1 TABLESPOON light balsamic vinegar
1 TABLESPOON Sugar
7-10 Tbsp Pepper
1 Organic Lime
1 Garlic clove
3 TABLESPOONS Margarine
2 stem(s) Parsley
130 g Panko (Japanese bread flakes)
2 Eggs (size M)
6 TABLESPOONS Rapeseed oil
50 g Flour
8 discs Hazelnut wholemeal bread (à approx. 30 g)

Directions

1
Clean, peel and wash the kohlrabi. Cut each kohlrabi into about 4 slices. Cover and cook in plenty of boiling salted water for about 5 minutes until al dente. Rinse briefly under cold water, drain and allow to cool.
2
In the meantime peel, clean and grate the carrots. Cut cress from the bed. Mix the carrots and cress with vinegar, except for a little for garnishing, and season with sugar, salt and pepper. Rinse lime with hot water, finely grate peel.
3
Halve the lime, squeeze the juice. Peel garlic and chop finely. Mix margarine, garlic and lime peel and juice, season with salt and pepper.
4
Wash parsley, shake dry and chop finely, mix with the panko. Whisk the eggs with 1 tbsp. cold water and some salt and pepper. Heat the oil in portions in a large pan. Turn kohlrabi slices first in flour, then in egg and finally in Panko.
5
Fry in hot oil for 3-4 minutes, turning each portion until golden brown. Keep warm.
6
Spread 4 slices of bread with the lime-garlic margarine. Place 2 kohlrabi roasts on each, spread carrot-cress salad on top and cover with the remaining slices of bread. Arrange on a plate and sprinkle with cress.