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🍽️ Crispy Celery Schnitzels with Remoulade and Creamy Roasted Onion Mashed Potatoes

659 kcal · 30 min · 4 servings

Ingredients

• Salt pinch
• Root celery 0.5 pc.
• Lemons 1 pc.
• Soy drink 250 ml
• Mustard 1 tsp
• Vinegar 1 tbsp
• Pepper, black ground pinch
• Oil 190 ml
• Gherkins 3 pc.
• Parsley, fresh 10 g
• Dill, fresh 10 g
• Capers 1 tsp
• Shallots 1 pc.
• Soy yogurt 3 tbsp
• Potatoes, floury 1 kg
• Wheat flour, Type 405 100 g
• Breadcrumbs 100 g
• Spreadable fat 2 tbsp
• Nutmeg, ground pinch
• Roasted onions 5 tbsp

Instructions

1. 1. Fill a pot with water and add some salt. Bring the water to a boil.
2. 2. Peel the celery and cut it into slices about 1 cm thick.
3. 3. Add the celery slices to the boiling salted water and cook them for about 5 minutes.
4. 4. Drain the celery and let it dry well.
5. 5. Cut the lemon in half and squeeze out the juice.
6. 6. Add 50 ml of soy drink, mustard, vinegar, 2 tablespoons of lemon juice, and salt and pepper to a tall container.
7. 7. Mix the ingredients using an immersion blender.
8. 8. Slowly pour in 150 ml of oil while continuing to blend until the sauce is creamy.
9. 9. Drain the pickles and dice them finely.
10. 10. Wash the parsley and dill and pat them dry.
11. 11. Pluck the leaves from the stems and chop them finely.
12. 12. Drain the capers and chop them finely as well.
13. 13. Halve the shallot, peel it, and dice it finely.
14. 14. Fold the chopped herbs, shallot cubes, pickles, capers, and soy yogurt into the prepared mayonnaise.
15. 15. Keep the remoulade in the refrigerator until you need it.
16. 16. Peel the potatoes and wash them thoroughly.
17. 17. Cut the potatoes into large cubes.
18. 18. Place the potato cubes in a pot with salted water and bring to a boil.
19. 19. Cook the potatoes for about 20 minutes until they are soft.
20. 20. Drain the potatoes.
21. 21. Mix 200 ml of soy drink with flour, salt, and pepper in a deep plate.
22. 22. Place the breadcrumbs in a second deep plate.
23. 23. Coat the celery schnitzels first in the flour mixture.
24. 24. Then coat the celery schnitzels in the breadcrumbs.
25. 25. Heat 4 tablespoons of oil in a pan over medium heat.
26. 26. Fry the celery schnitzels for about 2 to 3 minutes on each side until golden brown.
27. 27. Mash the cooked potatoes with 2 tablespoons of spread.
28. 28. Season the mashed potatoes with salt and nutmeg.
29. 29. Gently fold the roasted onions into the mashed potatoes.
30. 30. Plate the celery schnitzels with the mashed potatoes and remoulade and serve.

Nutrition per serving

• kcal: 659
• Protein: 14 g · Fett/Fat: 36 g · Carbs: 80 g