← All recipes

🥗 Crispy Kohlrabi Schnitzels with Creamy Mashed Potatoes and Beetroot Walnut Salad

508 kcal · 30 min · 4 servings

Ingredients

• Potatoes, starchy 800 g
• Salt Pinch
• Kohlrabi 2 pcs.
• Organic Limes 1 pc.
• Beetroot, pre-cooked 4 pcs.
• Walnut kernels 30 g
• Parsley, fresh 25 g
• Cream cheese, plain 200 g
• Sugar Pinch
• Pepper, black ground Pinch
• Eggs 1 pc.
• Breadcrumbs 50 g
• Oil 2 tbsp
• Butter 3 tbsp
• Nutmeg, ground Pinch

Instructions

1. 1. Thoroughly wash the potatoes under running water.
2. 2. Peel the potatoes completely.
3. 3. Cut the potatoes into small cubes.
4. 4. Place the potato cubes into a pot.
5. 5. Cover the potatoes with salted water.
6. 6. Bring the water to a boil in a pot.
7. 7. Cook the potatoes on medium heat for about 15 minutes until they are soft.
8. 8. Bring about 1 liter of salted water to a boil in a separate pot.
9. 9. Peel the kohlrabi.
10. 10. Cut the kohlrabi into slices about 2 cm thick.
11. 11. Cook the kohlrabi slices in the boiling water for about 5 minutes.
12. 12. Drain the kohlrabi in a colander.
13. 13. Let the kohlrabi drip dry in the colander.
14. 14. Cut the lime in half.
15. 15. Squeeze the juice from one lime half.
16. 16. Quarter the other lime half.
17. 17. Grate the beetroot roughly into a bowl.
18. 18. Coarsely chop the walnuts.
19. 19. Wash the parsley.
20. 20. Shake the parsley dry.
21. 21. Pluck the parsley leaves from the stems.
22. 22. Finely chop the parsley leaves.
23. 23. Mix the beetroot in the bowl with the parsley.
24. 24. Add the cream cheese to the beetroot mixture.
25. 25. Add the lime juice to the bowl.
26. 26. Add the walnuts to the bowl.
27. 27. Season the mixture with sugar.
28. 28. Season the mixture with salt.
29. 29. Season the mixture with pepper.
30. 30. Place the flour on a plate.
31. 31. Place the beaten egg on a second plate.
32. 32. Place the breadcrumbs on a third plate.
33. 33. Heat 2 tablespoons of oil and 1 tablespoon of butter in a frying pan over medium heat.
34. 34. Coat the kohlrabi slices first in the flour.
35. 35. Coat the kohlrabi slices next in the egg.
36. 36. Coat the kohlrabi slices finally in the breadcrumbs.
37. 37. Fry the breaded kohlrabi slices in the hot pan for about 2 minutes on each side until golden brown.
38. 38. Let the finished schnitzels drip dry on kitchen paper.
39. 39. Drain the cooked potatoes.
40. 40. Return the potatoes to the pot.
41. 41. Add the remaining cream cheese to the potatoes.
42. 42. Add 2 tablespoons of butter to the potatoes.
43. 43. Add nutmeg to the potatoes.
44. 44. Process the potatoes with a hand mixer and whisk into a puree.
45. 45. Season the mashed potatoes with salt.
46. 46. Season the mashed potatoes with pepper.
47. 47. Arrange the kohlrabi schnitzels on plates.
48. 48. Add the lime wedges.
49. 49. Serve the schnitzels together with the mashed potatoes.
50. 50. Serve the schnitzels together with the beetroot walnut salad.

Nutrition per serving

• kcal: 508
• Protein: 16 g · Fett/Fat: 22 g · Carbs: 65 g