Name: Aubergine Schnitzel with Potato and Fennel Salad
Prep time: 15 min
Cook time: 20 min
Yield: 4
Ingredients: FOR THE SALAD; 200g (7oz) sweet potatoes, peeled, cut into 5mm (½in) cubes; salt and freshly ground black pepper; 350g (12oz) salad potatoes; 350g (12oz) purple potatoes; 1 fennel bulb, very thinly sliced; 1 red onion, peeled, thinly sliced; 4 tbsp olive oil; 2 tbsp capers; 2 shallots, peeled, finely diced; 4 tbsp white wine vinegar; 150ml (⅔ cup) vegetable stock/bouillon; baby salad leaves, to garnish; FOR THE SCHNITZEL; 4 small aubergines/eggplant; 125g (1 cup) plain/all-purpose flour; 2 tsp hoisin sauce; 100g (1¼ cups) panko breadcrumbs; spray oil; lemon wedges, to serve

VMG Recipes