Instructions

1. First peel kohlrabi and cut it into 1/2-inch “schnitzels”. Bring a pot with water to boil and cook kohlrabi for 10 minutes. Then drain and let it cool.
2. Meanwhile heat vegan butter or oil in a pan over medium heat. Sauté shallot until soft and add garlic. Stir for a minute. Now add sweet peas and cook for 5 minutes if using frozen or 3 minutes if using fresh.
3. Transfer sautéed peas into a blender along with salt, pepper and plant-based milk. Start with 1 tablespoon at a time and blend until you reach desired smooth consistency.
4. Set pea purée aside and prepare the breading. Mix 1 tablespoon of flour and breadcrumbs in one bowl and cornstarch, chickpea flour, Kala Namak, pepper and water in separate bowl.
5. Again heat generous amount of oil in a pan (make sure it’s clean lol) over medium to high heat.
6. Dip kohlrabi schnitzel into a chickpea mixture, then into the breadcrumbs and coat it evenly. Fry for few minutes on each side until golden and crispy. Remove from the pan and place onto a plate lined with paper towels to absorb excess oil. Repeat with the rest of kohlrabi.
7. Serve with sweet pea purée, coleslaw and slice of lemon.