Quorn
Schnitzel with Rösti
2.9090909090909 out of 5, 1 based on 33 ratings
This delicious dish is perfect for a healthier dinner. Enjoy a Quorn Vegan Schnitzel, potatoes, asparagus, tomatoes and red onion.
Serves 4
35 mins
Difficulty
Easy
Ingredients
- 4 Quorn Vegan Schnitzel
- 2 beetroots, roughly grated
- 2 parsnips, roughly grated
- 2 cloves garlic, crushed
- 1 small red onion, roughly grated and liquid squeezed out
- 1 egg
- 2 Tbsp (30 ml) olive oil
- 100 g asparagus
- 300 g exotic tomatoes
- ¼ C (60 ml) olive oil
- salt and freshly ground black pepper
- ¼ C (60 ml) soya or vegan yoghurt
- 1 tsp (5 ml) horseradish
- 1 yellow beetroot, shaved, for serving
- rocket leaves, for serving
Method
- Place all of the ingredients in a bowl and mix well.
- Heat the olive oil in a pan. Divide the rösti mixture into four portions and fry in the hot olive oil for about 2-3 minutes on each side.
- Place the asparagus and baby tomatoes on a baking tray, drizzle with half of the olive oil, season with salt and pepper and pop under the grill for 4 minutes.
- Mix the soya or vegan yoghurt and horseradish together.
- Heat the remaining olive oil and fry the Quorn Vegan Crumbed Schnitzel on both sides until golden brown.
To serve Place a rösti onto each plate, top with asparagus, a Quorn Vegan Crumbed Schnitzel and a dollop of crème fraiche and horseradish mixture and serve with the roasted exotic tomatoes, beetroot shavings and fresh rocket.
