Zdeněk Miler's Mole with his hedgehog friend
And so the Schnitzel saga continues with another of my own creations and a permanent favourite: the VegHog's legendary courgette Schnitzel.
As you may know The VegHog is veggie burger crazy and it regularly keeps making some veggie Schnitzel. (See my Aubergine Schnitzel recipe here.)
Sometimes vegetarian burgers can be complicated to make and have many different preparation phases but these are extremely easy to make – no breading needed! I much prefer this style to the breaded versions because these aren't messy at all and they also are fairly light.
2 Cloves of garlic
1 Chili pepper
Salt & pepper
Grate the courgettes and cheese with a cheese grater. Finely chop the onions, garlic and chili. Mix these ingredients in a bowl and season them with salt and pepper. Add the eggs to the mix and while stirring add flour until you have a paste that holds firmly together.
Heat a good layer of olive oil in a frying pan (about enough to reach halfway up the Schnitzel). Add the mix to the pan with a tablespoon and form thin Schnitzel out of it in the pan. About half a centimeter is a good thickness.
Fry until the Schnitzel are brown in places, but not burned or too dry, and then turn them over. When the Schnitzel are fried, place them on a sheet of kitchen roll that will remove the excess oil.
You can eat them in many possible variations: as burgers, with potato mash, between potato rösti, you tell me!