Vegaschnitzel with rösti cookies and green beans

Name: vegaschnitzel with rösti cookies and green beans
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 onion; 1 medium sized egg; 500 g chilled herb bunch; 1 tl caraway seed; 600 g fresh green beans; 3 el peanut oil; 4 vegaschnitzel; 250 g Cherry tomatoes

This may seem like a classic plate with potatoes, vegetables and meat, but it is not. A crispy vegaschnitzel, rösti biscuits and green beans.

Ingredients

Kitchen Stuff

1 baking paper

Directions

Preheat the oven to 220 ° C.
Clean the onion and cut it. Beat the egg in a large bowl. Add the rösti, onion and caraway seed and mix well.
Form 12 biscuits with moist hands.
Spread the biscuits over a griddle covered with parchment paper and bake in the middle of the oven in about 20 minutes until golden brown and done. Turn halfway.
Meanwhile, bring a large pot of water to the boil. Remove the stem set of the green beans.
When the water is boiling, add the beans and possibly salt and cook for 8 minutes until al dente.
Heat the oil in a frying pan and fry the schnitzels in 4 min. Until crispy. Turn halfway.
Meanwhile, halve the tomatoes. Pour the green beans and mix in a bowl with the tomatoes, pepper and salt.
Sprinkle with the oil. Divide the roasted biscuits and cutlets over the plates and serve the salad next to it.