Vegetarian schnitty

Recipes / Vegetarian

Make this vego version of the classic pub favourite at home. Enjoy with an ice cold beer!

Recipe «Vegetarian schnitty» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 1kg potatoes, peeled, cut into thick chips, 2 tbsp extra virgin olive oil, 4 small fresh rosemary sprigs, 2 eggs, lightly whisked, 80ml milk , 50g plain flour, 90g dried breadcrumbs, 400g large cup mushrooms, sliced horizontally , 1/2 mini savoy cabbage, cored, thinly shredded, 1 large carrot, peeled, cut into matchsticks, 1 tbsp apple cider vinegar, 85g whole egg mayonnaise, 2 tsp wholegrain mustard, Peanut oil, to deep-fry.

Ingredients:

  • 1kg potatoes, peeled, cut into thick chips 
  • 2 tbsp extra virgin olive oil 
  • 4 small fresh rosemary sprigs 
  • 2 eggs, lightly whisked 
  • 80ml milk 
  • 50g plain flour 
  • 90g dried breadcrumbs 
  • 400g large cup mushrooms, sliced horizontally 
  • 1/2 mini savoy cabbage, cored, thinly shredded 
  • 1 large carrot, peeled, cut into matchsticks 
  • 1 tbsp apple cider vinegar 
  • 85g whole egg mayonnaise 
  • 2 tsp wholegrain mustard 
  • Peanut oil, to deep-fry 

Instructions

  1. Preheat oven to 220°C/200°C fan forced. Cook potato in a saucepan of boiling salted water for 10 minutes. Drain. Spread on a baking tray. Pat dry. Drizzle with oil. Toss to coat. Add rosemary. Bake, shaking pan occasionally, for 40 minutes. Season with salt.
  2. Meanwhile, line a tray with baking paper. Combine egg and milk in a bowl. Place flour on a plate. Place breadcrumbs on a plate. Dip mushroom in flour. Shake off excess. Dip in egg mixture. Toss in breadcrumbs to coat. Place on prepared tray. Place in fridge for 20 minutes.
  3. Combine cabbage, carrot and 3 tsp vinegar in a bowl. Set aside for 10 minutes. Combine mayo with mustard and remaining vinegar. Season. Stir in to cabbage mixture.
  4. Pour oil into a wok to come one-quarter of the way up the side. Heat until shimmering. Cook mushrooms, in batches, for 1 minute each side or until golden. Transfer to a tray lined with paper towel. Serve with potatoes and coleslaw.