Kohlrabi cutlets Korean style

Home Finger FoodKohlrabi cutlets Korean style
  • Prep Time
    15 Minutes
  • Cook Time
    20 Minutes
  • Serving
    8

PREPARATION

Cut the kohlrabi into 0.5 cm thick slices and cook in salted water for approx. 10 minutes. Drain the water and allow the kohlrabi to cool completely. Mix the breadcrumbs, starch and salt. Place the kohlrabi in a bowl. Beat the egg and add to the kohlrabi. Coat the kohlrabi on all sides in the flour mixture and then fry in a non-stick pan until golden brown on both sides. Finely dice the garlic. Heat the oil in a pan and fry the garlic until golden brown. Then briefly fry the chilli powder, season with soy sauce and honey. Add the kohlrabi cutlets to the pan and fry briefly on both sides.

  • You can cook the kohlrabi the the day before.
  • PKU Exchange

50 mg exchange (IT,UK)

32

25 mg exchange (DK)

16

20 mg exchange (FR,PT)

13

How many grams of recipe should I take to get 1 PKU Exchange depending on the exchange system I use

Ingredients

Kohlrabi cutlets Korean style

Nutrition

per serving:

  • Daily Value*
  • Kcal: 65
  • Protein: 1,4 g
  • Fibre: 0,6 g

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