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🍽️ Crispy vegan schnitzels with caramelized potatoes and cucumber salad

773 kcal · 30 min · 4 servings

Ingredients

• potatoes, mainly firm 1 kg
• salt pinch
• cucumbers 1 pc.
• spring onions 1 bunch
• oil 5 tbsp
• vegan schnitzels, breaded 4 pc.
• rosemary, fresh 10 g
• honey 1.5 tbsp
• lemons 1 pc.
• vegan fresh cream, plain 150 g
• white wine vinegar 1 tsp
• pepper, black ground pinch

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Cut the potatoes in half or quarters depending on their size.
3. 3. Place the potatoes in a pot and cover them with salted water.
4. 4. Bring the water to a boil.
5. 5. Reduce the heat to medium.
6. 6. Cover the pot.
7. 7. Cook the potatoes for about 15 minutes.
8. 8. Wash the cucumber.
9. 9. Slice the cucumber into very thin slices or grate it finely.
10. 10. Place the cucumber in a bowl.
11. 11. Wash the spring onions.
12. 12. Shake the spring onions dry.
13. 13. Remove the root ends of the spring onions.
14. 14. Cut the top green third of the spring onions into very fine rings.
15. 15. Mix the green rings with salt and the cucumber.
16. 16. Cut the white part of the spring onions into rings about 1 cm wide.
17. 17. Heat 3 tablespoons of oil in a pan over medium heat.
18. 18. Fry the vegan schnitzels in the pan on all sides.
19. 19. Fry the schnitzels for about 8 minutes.
20. 20. Remove the pan from the heat.
21. 21. Cover the schnitzels in the pan.
22. 22. Keep them warm until you serve the dish.
23. 23. Wash the rosemary.
24. 24. Shake the rosemary dry.
25. 25. Drain the potatoes using the lid.
26. 26. Heat 2 tablespoons of oil and 1 tablespoon of honey in another pan over medium heat.
27. 27. Add the potatoes to the pan.
28. 28. Add the remaining spring onion rings to the pan.
29. 29. Add the rosemary sprig to the pan.
30. 30. Fry the ingredients on all sides for about 5 minutes until golden yellow.
31. 31. Squeeze the cucumber slices firmly.
32. 32. Drain the cucumbers in a sieve.
33. 33. Cut the lemon in half.
34. 34. Squeeze 2 tablespoons of lemon juice into the bowl.
35. 35. Add 1 teaspoon of honey to the bowl.
36. 36. Add the vegan cream to the bowl.
37. 37. Add vinegar to the bowl.
38. 38. Mix the dressing ingredients well.
39. 39. Season the dressing with salt and pepper if necessary.
40. 40. Fold the cucumber slices into the dressing.
41. 41. Distribute the honey potatoes on the plates.
42. 42. Distribute the crispy vegan schnitzels on the plates.
43. 43. Serve the dish with the cucumber salad.

Nutrition per serving

• kcal: 773
• Protein: 14 g · Fett/Fat: 39 g · Carbs: 88 g