← All recipes

🥗 Vegan Schnitzel with Cucumber Potato Salad

554 kcal · 30 min · 4 servings

Ingredients

• potatoes, waxy 1 kg
• salt pinch
• onions, yellow 1 pc
• vegetable broth 300 ml
• oil 7 tbsp
• vinegar 2 tbsp
• mustard 2 tbsp
• pepper, black ground pinch
• cucumbers 1 pc
• dill, fresh 10 g
• vegan schnitzel, breaded 8 pc
• lemons 1 pc

Instructions

1. 1. Fill a pot with water and add some salt.
2. 2. Bring the water to a boil.
3. 3. Add the potatoes to the boiling water.
4. 4. Reduce the heat to medium.
5. 5. Cover the pot.
6. 6. Cook the potatoes for about 25 minutes until they are soft.
7. 7. Drain the water.
8. 8. Peel the still warm potatoes.
9. 9. Slice the potatoes into thin rounds.
10. 10. Halve the onion and peel it.
11. 11. Dice the onion finely.
12. 12. Bring vegetable broth to a boil in a pot.
13. 13. Add the onion cubes to the boiling broth.
14. 14. Cook the onions for about 3 minutes.
15. 15. Let the broth with the onions cool down slightly.
16. 16. Mix the broth with 4 tablespoons of oil.
17. 17. Add vinegar to the mixture.
18. 18. Add 2 tablespoons of mustard to the mixture.
19. 19. Season the dressing mixture with salt and pepper.
20. 20. Place the lukewarm potato slices in a bowl.
21. 21. Pour the warm dressing over the potatoes.
22. 22. Mix the potatoes with the dressing.
23. 23. Let the potato salad marinate for at least 20 minutes.
24. 24. Clean the cucumber thoroughly.
25. 25. Slice or shred the cucumber into very thin pieces.
26. 26. Place the cucumber slices in a bowl.
27. 27. Mix the cucumbers with salt.
28. 28. Set the cucumbers aside.
29. 29. Wash the dill.
30. 30. Shake the dill dry.
31. 31. Finely chop the dill.
32. 32. Heat 3 tablespoons of oil in a pan over medium heat.
33. 33. Fry the vegan schnitzels in the pan.
34. 34. Fry the schnitzels for about 8 minutes.
35. 35. Fry the schnitzels until golden brown on all sides.
36. 36. Let the fried schnitzels drain on kitchen paper.
37. 37. Drain the water from the cucumbers.
38. 38. Add the chopped dill to the potato salad.
39. 39. Mix the salad well.
40. 40. Taste the salad and adjust seasoning if needed.
41. 41. Wash the lemon.
42. 42. Cut the lemon into wedges.
43. 43. Plate the vegan schnitzels.
44. 44. Serve the schnitzels together with the cucumber potato salad.
45. 45. Garnish the dish with lemon wedges.

Nutrition per serving

• kcal: 554
• Protein: 19 g · Fett/Fat: 26 g · Carbs: 66 g