Crispy kohlrabi and oat cakes with apple and ginger chutney

Ingredients for 2 servings:

• 2 m.-large kohlrabi
• 250 ml vegetable stock
• 6 allspice berries
• 1 egg(s)
• 1 tbsp flour
• 80 g oat flakes, wholegrain
• 2 tbsp oil for frying
• e.g. salt and pepper
• 1 apple, e.g. Braeburn
• 2 small shallots
• 2 garlic cloves
• 10 g ginger root
• 40 g butter
• 4 tsp soy sauce
• 4 tsp honey
• 1 tbsp apple cider vinegar
• ¼ tsp chili flakes
• ¼ tsp anise powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegetarian

Peel the apple, remove the core, and then cut the apple into small cubes. Peel and finely dice the shallots. Peel the garlic and peel the ginger with a vegetable peeler. Peel the kohlrabi and slice into 5 mm thick slices. Use a corer to cut 5 cm slices from the slices. Use the leftover slices for something else, e.g. as a classic vegetable. Place the vegetable stock and the lightly crushed allspice berries in a saucepan and bring to a boil. Cover and cook the kohlrabi slices over low heat for about 10-15 minutes until al dente. Drain and let the slices dry slightly on kitchen paper. Meanwhile, heat the butter in a second saucepan and allow it to foam. Add the apple pieces and shallots. Press in the freshly pressed garlic, add the honey, soy sauce, and chili flakes, and simmer for about 7 minutes. Grate in the ginger and add the apple cider vinegar. Let it reduce for another 5 minutes. Towards the end, add the anise powder. While the chutney is simmering, break the egg and whisk. Spread the whole-grain oats on a plate. Season the pre-cooked kohlrabi slices with salt and pepper. Then coat them in flour and dip them in the egg. Finally, place the slices on the oats and press them into the oats from the top with the back of your hand. Then turn them over and press the other side in. Heat the oil in a pan and carefully add the slices to the fat. Fry for about 4 minutes on each side until crispy and brown. If necessary, add a little more oil after turning them over to prevent the pan from drying out and the oats from burning. Finally, remove the slices from the pan and serve with the chutney. Served with a green salad, this makes a complete meal.