Kohlrabi schnitzel sandwiches

Start by making the sauce. Rinse the lemon in hot water, dry it, grate the peel and squeeze out the juice. Wash the dill, shake dry and chop finely. Finely chop the garlic. Mix the vegan mayonnaise with 1 tsp lemon juice, ½ tsp lemon zest, the garlic and dill, season with salt and pepper and keep chilled.
Now peel the kohlrabi and cut it into four 1 cm slices. Cook the kohlrabi slices in boiling salted water for 6–8 minutes until al dente, drain and leave to cool on kitchen paper.

Now prepare three deep plates for coating with breadcrumbs. Pour the flour into the first bowl and the plant-based drink into the second bowl. Crumble the cornflakes and add to the third bowl with the breadcrumbs.

Season the kohlrabi slices well on both sides with salt, pepper and paprika, then turn one after the other in the flour, the liquid and the breadcrumbs and cornflakes mixture so that they are covered well on all sides.

Heat plenty of oil in a pan and fry the kohlrabi schnitzel until golden brown. Then drain on kitchen paper.

In the meantime, wash the beef tomato and cucumber and peel the onion. Thinly slice the tomato, cucumber and onion.

Now cut the baguette rolls in half and spread one tablespoon of the sauce on each half. Top with cucumber slices, two kohlrabi schnitzel, tomato slices and onion rings one after the other and place the top half of the roll on top.

Bon appétit!