Healthy vegan cutlet made from fine slices of celery root, coated in a fine gluten-free breading. Crispy on the outside, soft on the inside. Especially suitable for all lovers of cutlets without animal suffering. Rich in fiber, vitamins and minerals. Gluten free.
Prep Time 20 minutesminutes
Cook Time 25 minutesminutes
Total Time 45 minutesminutes
Servings 6Servings
Calories 212kcal
Ingredients
FOR THE CELERY BULB SLICES:
1PieceCelery bulb (approx. 440g)green removed, peeled and washed and cut into 1-1.5cm thick slices
In the third bowl, add the gluten-free breadcrumbs.
125 g Breadcrumbs
For breading, always work with one hand and keep the other hand clean.
Alternatively, work with pliers.
Take one celery slice at a time, roll both sides in the gluten-free flour mixture, pull through the liquid chickpea flour mixture, and finally roll in the breadcrumbs. Set aside and continue breading until all cutlets are coated with breadcrumbs.
Heat pan and pour in oil. Place cutlets in pan and bake for 3-4 minutes on each side until golden brown. Add more oil to taste if the breading draws a lot of oil.
At least 3-4 tablespoons of oil or margarine for frying
Alternative method with less oilFry the cutlets briefly on both sides in a small amount of oil and then bake in the oven at 180 degrees convection for 20 minutes.
Optionally serve with jacket potato and cucumber salad and enjoy! Best fresh.
Boiled potatoes, Cucumber salad, Ketchup, Parsley Green