One of my passions is perfecting what I
call the Veggie Schnitzel. Those are variations of different
vegetarian burgers that can be eaten as veggie burgers or combined
with many side dishes such as potato mash. This will be part one of
many more Schnitzel entries in the future as the options are endless.
The good thing with burgers is that you can make a larger batch once
you get going and can then freeze some. What can be better on a lazy
day than making a quick burger from the freezer.
I recently tried this new type of
burger and found it to be tasty. I haven't been much of a friend of
aubergine aka the eggplant but this time I decided to be brave and
use it as the main veg for my burgers.
This is how I made them this time:
First I started by chopping onions, garlic and slicing the
aubergines. I then fried the aubergines in a pan until soft and
mashed them with a hand mixer (I use a really cheap £5 hand mixer
which does the work perfectly, there's no need for any fancy
devices). You can also grate them even when raw but as a paste they
stick better together which makes shaping and frying the Schnitzels
much easier later.
Mix aubergine mash in a mixing bowl
with onions, garlic and seasoning. If your dough is too fluid, add
some flour until it is firm and easy to shape burgers with. Depending
on your taste you can add other vegetables, cheese or potatoes to the
mix.
This time I tired out a new approach to
the breading, I avoided eggs which made this variation vegan. After
shaping the Schnitzel into burgers I mixed potato flour with water
and rolled the burgers there. This made a lovely smooth cover for the
burgers and they stuck together without eggs! Then I rolled them in
bread crumbs and they were ready to be fried.
Variation tip:
Shape dough as balls or small nuggets.
Now, I don't own a deep frier, so I
just heat oil in a pan and when hot add the burgers to it. Turn them
around when they are fried brown from the one side. If you make a lot
of dough, you might be frying for a while but it really is worth it.
A serving suggestion: With olive baguette, cheese and peppers.
As promised there will be more Schnitzel related content later, so this is all for this time.
Stay Schnitzel hungry!
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Thanks for reading! I would very much appreciate any comments or suggestions from you.