Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Mushrooms
Chickpea mixture
Coleslaw
Schnitzel
How it's done
Mushrooms
Heat ½ tbsp of oil in a non-stick frying pan. Add the mushrooms, fry for approx. 5 mins. Remove, place in a bowl. Add the remainder of the oil to the same pan. Reduce the heat, add the onions and garlic, sauté for approx. 3 mins. Remove, mix in with the mushrooms.
Chickpea mixture
Empty the chickpeas into a bowl, crush gently with a fork, add to the mushrooms along with the oats and all the other ingredients up to and including the salt, mix. Cover and leave to stand for approx. 15 mins.
Coleslaw
In a bowl, mix the vegan mayonnaise with all the other ingredients up to and including the salt. Add the red cabbage, mix, cover and set aside.
Schnitzel
Divide the chickpea mixture into 4 portions, shape into balls with wet hands, flatten a little. Heat the oil in a non-stick frying pan. Reduce the heat, fry the schnitzel for approx. 8 mins. on each side until golden brown. Remove, serve with the coleslaw.
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