Try out this layered kohlrabi schnitzel burger for the next gathering. Layered with creamy corn, crispy fresh roasted kohlrabi and fresh veggies make this one of the topmost veggie burger ideas.
There are a couple of recipes I regularly prepare with kohlrabi. When in the season the fresh kohlrabi is the best tasting vegetable. I love its crunch when fresh and raw and the sweetness it develops when you roast or cook it. So there was no way I won’t test it in every form I can. Today a crispy crumb-coated schnitzel burger is on the menu. In fact, the recipe is one of the teen approved recipes that my household has approved.
The Vegetable- Kohlrabi
Growing in mild climates, kohlrabi or German turnip belongs to the cabbage family. It is in fact the swollen stem, that we are eating of this sweet vegetable. Popular in some parts of India, this comes forth as pickled, stir-fried or added to a curry. In local languages, it is called knol-khol,navil khoz, monjhaak or ol khol. Usually, this stem bulb comes in green and purple colours. I have used the green kohlrabi today and previously to make a fresh cucumber and kohlrabi salad with a peppery Vietnamese mint dressing and the purple one earlier for the noolkhol poriyal.
The kohlrabi has a delicate sweet taste for the younger bulbs. the larger bulbs have a flavour between a cucumber and radish. This gives the kohlrabi schnitzel a bite and at the same time a sweet softness.
For the kholrabi schnitzel
The kohlrabi has a tough peel. Once you strip it off you have a juicy tender and sweet inside that we need. Let me give you a tip here., the older the kohlrabi is the fibrous it gets, that you don’t want so choose young and fresh kohlrabi. Slice this into 1 cm thick slice.
Prepare the batter for dipping using chickpea flour, paprika salt and water. For the breaded exterior, breadcrumbs are tossed with some pepper and dry oregano. Once these are kept ready, put the pan on with the oil. As the pan gets heated, dip in the batter then coat in bread crumbs and onto the pan to roast. Allow the coating to crisp up on low heat and the splices of kohl rabi to cook and your kohlrabi schnitzel is ready.
Building up the kholrabi schnitzel burger.
A filling burger is not bad food!
It is the choice of the ingredients that make it better or worse. For me, this is a perfect spot for tons of veggies, balanced with good bread and some delicious sauces. I love to use a lot of colourful veggies in my burgers so capsicum peppers are an obvious choice along with the essential onions rings and lettuce or in this case shredded cabbage. To carry the sweetness of the kohlrabi schnitzel through and provide the moist cheese base to this burger, add in the quick cheese and corn recipe (click here for the link). So do a double batch, as you make this so you can have more for the next day. Layer up the ingredients with the kohlrabi schnitzel and your burgers are ready.
Kohlrabi Schnitzel burger
- frying pan
- mixing bowls and spoons.
- 1 large kohlrabi look for the tender ones, green or purple.
- 1/4 cup cooking oil
for the dipping batter
- 1/2 cup chickpea flour
- 2 tsp Raw rice flour for crispy coating
- salt to taste
- 1/4 tsp paprika
for the crumb coating
- 1/2 cup breadcrumbs
- 1/2 tsp dry oregano
for assembling the burger
- 1 cup sweetcorn in cheese recipe link in the post.
- 4 rings red bell pepper
- 4 rings yellow bell pepper
- 8 rings red onion
- 4 tbsp tomato ketchup
- 4-5 leaves lettuce
- 4 medium burger buns wholewheat
- Peel the hard outer covering of the kohlrabi.
- Wash and slice the tender flesh into 1 cm slices. Set aside till needed.
Prepare the dipping batter
- In a shallow mixing bowl, add the chickpea, riceflour, salt and paprika amd mix well.
- Add 1/4 cup of water and mix it into a smooth flowing consistency paste.
For the crumb coating.
- Crush the dry oregano nd mix wit well with the bread crumbs in a shallow bowl.
To get the schnitzel ready.
- Set a frying pan on medium heat and add about 1/4 cup of the cooking oil to heat up.
- Dip the kohlrabi slices in the prepared batter, using a fork or slotted spoon and then coat it with the dry bread crumbs.
- Place this in the heated oil to fry.
- Repeat with the other slices.
- Once the side in oil appears to have crisped up, turn the slices over to cook evenly.
- when both sides are crispy and the kohlrabi fork tender the schnitzel is ready.
- Drain from the oil and set aside to assemble the burger.
to assemble the burger.
- Slice the burger bun, place it on a serving plate.
- layer up a lettuce leaf on the bottom half of the bun and salther it with the sweetcorn in cheese.
- top this with the warm schnitzel.
- Add in the bell pepper rings and the onion rings.
- Drizzlle a bit of the ketchup on top for that familiar burger flavour.
- Cover with the top of the bun and your burger is ready to have.
The kohlrabi scnitzel is not a meaty style patty. It is rather juicy with a crisp coating easing off the heaviness of the usual styles of burgers. The patty by itself was really tasty and can just be served on its own too with a side salad, yum!
In the Lunch pack
To pack the burger to take while you are at work or to school, is just a small change to prevent the bun from getting soggy. For this, just pack the corn and cheese dip separately and all the other units stacked as a burger. The ensures the burger doesn’t fall apart by the time you are ready to eat it.
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