Vegaschnitzel with mexican salad and baked potato

Name: vegaschnitzel with mexican salad and baked potato
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 4 puff potato; 1 lime; 2 salad onion; 300 g corn kernels crispy; 300 g cut organic red cabbage; 250 g fresh pineapple pieces; 2 el (peanut) oil; 4 vegaschnitzel; 2 tomato; 125 ml creme fraiche

The baked potato is delicious with the vegetarian schnitzel and fresh sweet Mexican salad with pineapple and lime.

Ingredients

Kitchen Stuff

1 microwave
1 coarse grater

Directions

Puff the potatoes in the package 9 min. In the microwave at 700 watts. Let the potatoes in the package for 1 min.
Remove from the packaging and cut in half lengthwise.
Meanwhile, clean the lime and grate the green skin. Squeeze out the fruit. Cut the salad onion into rings.
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.
Halve the pineapple pieces and carefully spoon them. Season with pepper and salt.
Heat the oil in a frying pan and fry the schnitzels in 4 min. On medium heat until crispy. Turn halfway.
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.
Serve with the salad and vegaschnitzel.