Central European Kohlrabi Schnitzel with Creamed Spinach

A vegetarian twist on a European classic. Tender kohlrabi slices are coated in a high-fibre almond and flax 'breadcrumb' and pan-fried to golden perfection. Served with decadent creamed spinach and a perfectly fried egg for a protein boost.

Method

1. 1

   Slice the peeled kohlrabi into 1cm thick rounds. Steam or boil the slices for 5-7 minutes until just tender. Drain and pat dry.

2. 2

   On one plate, whisk one egg. On another plate, mix the almond flour, milled flaxseed, salt, and pepper.

3. 3

   Dip each kohlrabi slice into the whisked egg, then press firmly into the almond flour mixture to coat both sides.

4. 4

   Heat 1 tbsp of oil or butter in a large skillet over medium heat. Pan-fry the kohlrabi schnitzels for 3-4 minutes per side, until golden and crisp. Set aside and keep warm.

5. 5

   In the same pan, wilt the spinach. If using frozen, ensure it's thawed and squeezed of excess water. Stir in the quark or cream cheese and a pinch of nutmeg until creamy. Season to taste.

6. 6

   In a small pan, fry the remaining two eggs to your liking.

7. 7

   Serve the kohlrabi schnitzels topped with a fried egg, with a generous spoonful of creamed spinach on the side.