Mashed Potatoes with Mushroom Schnitzel

Ingredients14

• potatoes500g
• carrots500g
• salt1 TL
• nutmeg, freshly grated2 Prisen
• milk200ml
• oyster mushrooms250g
• whole grain spelt flour150g
• eggs2 Stück
• sesame seeds40g
• lemon1/2 Stück
• sparkling mineral water200ml
• curry powder1 EL
• black pepper1 Prise
• canola oil4 EL

Instructions

1. 1

   Wash, peel and roughly chop the potatoes and carrots. Bring to a boil in a pot with 200 ml water, 1/2 tsp salt and 1 pinch of nutmeg, then cook covered for about 20 minutes.

2. 2

   Meanwhile, clean the oyster mushrooms with paper towel and press them flat.

3. 3

   Tear the mushrooms into small cutlet-sized pieces and dredge them in 50 g flour.

4. 4

   Stir the remaining flour with eggs, sesame, juice of half a lemon, mineral water, curry, 1/2 tsp salt and pepper into a thick batter.

5. 5

   Heat 2 tbsp oil in a large nonstick pan.

6. 6

   Pull the floured mushrooms through the batter, let excess drip off, and fry in batches until golden and crisp on both sides, adding the remaining 2 tbsp oil as needed.

7. 7

   Drain the schnitzel on paper towel and keep warm.

8. 8

   When the potatoes and carrots are tender, add 200 ml milk and mash.

9. 9

   Stir in a little water if needed and season with 1/2 tsp salt and 1 pinch of nutmeg.

10. 10

    Serve the mash with the schnitzel.