Vegetarian schnitzel with potato and turnip mash

Cooking Vegetarian Vegetarian schnitzel with potato and turnip mash

No one has to miss out on the classic pub favourite with this vegetarian schnitty recipe.

Lables: Fish free Shellfish free
  1. Place potatoes and turnip in a medium saucepan and cover with water. Season with salt. Bring to the boil over high heat. Gently boil, covered, for 15 minutes or until tender. Drain well and return to pan. Add 2 tablespoons oil and mash until smooth. Season with salt and pepper.
  2. Meanwhile, Preheat Philips Airfryer to 180C.
  3. Combine breadcrumbs, cheddar, hazelnuts, parsley and remaining oil in a shallow dish. Season with salt and pepper. Cut pumpkin into 1cm thick slices. Lightly beat egg on a shallow plate.
  4. Dip pumpkin into egg to cover all over. Press into breadcrumb mixture to coat all over. Place in the basket, using the grill separator to arrange a second layer of pumpkin. Insert basket into Airfryer. Cook for 12 minutes or until golden and tender.
  5. Serve pumpkin schnitzels with mash and lemon wedges. Sprinkle with extra chopped parsley.

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500g potatoes, peeled, cut into 3-4cm pieces
250g swede or turnip, peeled, cut into 3-4cm pieces
2 1/2 tbsp extra virgin olive oil
1/2 cup Panko breadcrumbs
1/4 cup finely grated cheddar
2 tbsp finely chopped hazelnuts
1 tbsp finely chopped flat-leaf parsley, plus extra to serve
500g butternut pumpkin, peeled
1 egg
Lemon wedges, to serve

Adv

Autors
Preparation time
30
Cooking time
30
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Vegetarian
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