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Vegaschnitzel with mexican salad and baked potato
The baked potato is delicious with the vegetarian schnitzel and fresh sweet Mexican salad with pineapple and lime.
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Ingredients
Directions
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Puff the potatoes in the package 9 min. In the microwave at 700 watts. Let the potatoes in the package for 1 min.
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Remove from the packaging and cut in half lengthwise.
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Meanwhile, clean the lime and grate the green skin. Squeeze out the fruit. Cut the salad onion into rings.
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Rinse the corn in a colander and let it drain. Mix the corn with the red cabbage, the rings of salad onion, the lime zest and (per 4 persons) a ½ el lime juice.
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Halve the pineapple pieces and carefully spoon them. Season with pepper and salt.
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Heat the oil in a frying pan and fry the schnitzels in 4 min. On medium heat until crispy. Turn halfway.
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Meanwhile, cut the salad onion into rings and grate the tomatoes with the coarse grater. Divide the crème fraîche over the potatoes and sprinkle with the tomato grater and salad onion.
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Serve with the salad and vegaschnitzel.
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Nutrition
650Calories
Sodium23% DV560mg
Fat38% DV25g
Protein40% DV20g
Carbs26% DV77g
Fiber68% DV17g
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