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Kimberly Hudson
Vegaschnitzel with rösti cookies and green beans
This may seem like a classic plate with potatoes, vegetables and meat, but it is not. A crispy vegaschnitzel, rösti biscuits and green beans.
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Ingredients
Directions
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Preheat the oven to 220 ° C.
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Clean the onion and cut it. Beat the egg in a large bowl. Add the rösti, onion and caraway seed and mix well.
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Form 12 biscuits with moist hands.
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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.
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Meanwhile, bring a large pot of water to the boil. Remove the stem set of the green beans.
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When the water is boiling, add the beans and possibly salt and cook for 8 minutes until al dente.
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Heat the oil in a frying pan and fry the schnitzels in 4 min. Until crispy. Turn halfway.
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Meanwhile, halve the tomatoes. Pour the green beans and mix in a bowl with the tomatoes, pepper and salt.
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Sprinkle with the oil. Divide the roasted biscuits and cutlets over the plates and serve the salad next to it.
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Nutrition
590Calories
Sodium33% DV800mg
Fat54% DV35g
Protein38% DV19g
Carbs14% DV43g
Fiber52% DV13g
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