Bavarian radish and kohlrabi salad with sauerkraut and apple spritzer

Ingredients for 1 servings:

• 50 g kohlrabi
• 50 g radishes
• 50 g cocktail tomatoes
• 1 gherkin(s)
• 1 spring onion(s)
• ½ bunch chives
• 75 g natural yogurt, 1.5% fat
• 1 tsp rapeseed oil
• 1 tsp white wine vinegar
• 1 tbsp sugar
• some sea salt
• 250 g potatoes
• 100 g sauerkraut from the can
• ½ large onion(s), finely diced
• 35 g diced ham
• 1 egg(s), size M
• 1 ½ tbsp, heaped wholemeal spelt flour
• 1 tsp sea salt
• pepper, black
• ½ bunch parsley
• 150 ml apple juice, 100%, naturally cloudy
• 150 ml mineral water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

for meta-type gamma

Peel the kohlrabi and cut into wafer-thin strips. Thinly slice the radishes. Halve the cherry tomatoes, quarter the gherkins, and finely slice the spring onions and chives. Combine the yogurt, oil, white wine vinegar, sugar, and salt to make a dressing and mix well with the other ingredients. Let the salad sit for at least 30 minutes and season with salt again before serving. As a side dish, we serve sauerkraut patties. Grate the peeled potatoes lengthwise and place them in a large bowl. Drain the sauerkraut, squeeze it well, and add it to the grated potatoes in the bowl. Now add the diced ham and onion, the egg, flour, salt, pepper, and chopped parsley, and mix everything well. Form small, flat patties by hand and fry in a non-stick pan for about 5 minutes on each side. Serve with apple spritzer. 713 kcal per serving