I’ve recently started a 20 minute dinner series and the feedback I’ve been receiving has been great. You’ve asked for more vegan and vegetarian recipes so here they are. This time we’ve partnered with Fry’s for some dinner inspiration.
Today we are making…. Crispy Fry’s Golden Crumbed Schnitzels drenched in a creamy dill sauce, served with a tangy German-inspired potato salad made with stock and vinegar.
Serves: 2
Difficulty: Easy
Cooking time: 20 minutes
Prep time: 60 minutes
Ingredients
Potato Salad
4 (850 g) large potatoes
¾ cup (180 ml) vegetable stock
⅓ cup (80 ml) apple cider vinegar
2 Tbsp (30 ml) olive oil
1 tsp (5 ml) Dijon mustard
1 tsp (5 ml) mustard seeds
1 clove garlic, crushed
½ cup (125 ml / 90 g) gherkins, finely chopped
½ (80 g) red onion, finely chopped
2 Tbsp (15 ml) chives, finely chopped
salt and pepper
Schnitzel and Sauce
2 x 320 g box Fry’s Golden Crumbed Schnitzels
2 Tbsp (30 ml) coconut oil
4 tsp (10 ml) cake flour
2 cups (500 ml) almond milk
1 clove garlic, crushed
¼ cup (60 ml / 20 g) nutritional yeast
1 Tbsp (15 ml) dill, finely chopped
1 tsp (5 ml) Dijon mustard
salt and pepper
To Serve
8 lime wedges
Method
Potato Salad
Place the potatoes in a pot of cold salted water. Bring it up to a boil over medium heat. Cover and cook for 20-25 minutes until fork tender. Refresh the potatoes under cold water. While still hot, carefully peel and then slice the potatoes into 0.5 cm rounds.
Combine the stock, vinegar, oil, mustard, mustard seeds and garlic in a small saucepan over medium heat and simmer, 1 minute. Pour the warm mixture over the warm sliced potatoes, top with the gherkins, stir and cover. Cool and refrigerate for at least 1 hour or overnight. Before serving, stir in the red onions and chives and season it to taste.
Schnitzel and Sauce
Preheat the oven to 180 °C.
Arrange the 8 Fry’s Golden Crumbed Schnitzelson a lined baking tray and bake until golden and crisp, about 10-12 minutes.
For the sauce, heat the coconut oil in a small saucepan over medium heat until melted. Whisk in the flour and cook for 30 seconds. Whisk in the almond milk and garlic and simmer 3-5 minutes until thick and pourable. Whisk in the nutritional yeast, dill and mustard. Season to taste and keep warm.
To serve, pour some of the dill sauce over each portion of schnitzels and serve with the potato salad. Add the lime wedges on the side.
TIPS:
The almond milk in the sauce can easily be replaced with a plant-based milk of your choice, such as rice milk, soy milk or coconut milk.
Leftover schnitzels can be used as a sandwich filling with vegan cheese and lettuce or it can be sliced up and served on top of a warm winter salad.
The fresh dill can easily be replaced with half of the amount of dried dill.
