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Vegetarian 'schnitty'
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Vegetarian version of classic pub fare. Perfect with a cold beer!
Ingredients:
  • 1kg potatoes, peeled, cut into thick chips
  • 36.40 gm extra virgin olive oil
  • 4 small fresh rosemary sprigs
  • 2 eggs, lightly whisked
  • 80ml (1/3 cup) milk
  • 50g (1/3 cup) plain flour
  • 90g (1 cup) dried breadcrumbs
  • 400g large cup mushrooms, sliced horizontally
  • 1/2 mini savoy cabbage, cored, thinly shredded
  • 1 large carrot, peeled, cut into matchsticks
  • 20.00 ml apple cider vinegar
  • 85g (1/3 cup) whole egg mayonnaise
  • 11.80 gm wholegrain mustard
  • Peanut oil, to deep-fry
Instructions:
  • Preheat the oven to 220°C/200°C fan forced. Boil the potatoes in salted water for 10 minutes, then drain and spread them on a baking tray. Pat them dry, drizzle with oil, and toss them with rosemary. Bake for 40 minutes, shaking the pan occasionally. Season with salt before serving.
  • Prepare a baking tray with baking paper. Mix together egg and milk in a bowl. Spread flour on a plate and breadcrumbs on another plate. Coat the mushroom in flour, dip in egg mixture, then coat with breadcrumbs. Transfer the coated mushroom to the prepared tray and chill in the fridge for 20 minutes.
  • In a bowl, mix together cabbage, carrot, and 3 teaspoons of vinegar. Let it sit for 10 minutes. In a separate bowl, combine mayo, mustard, and the rest of the vinegar. Season the mixture, then fold it into the cabbage combination.
  • Heat oil in a wok until shimmering. Cook mushrooms in batches for 1 minute on each side until golden. Place on a paper towel-lined tray. Serve with potatoes and coleslaw.

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