• 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.