Stuffed Sweet Potato Schnitzels with Brussels Sprouts

Ingredients

• 2 Sweet potatoes
• Salt
• 150 g alpine cheese (45% fat in the product; with microbial rennet)
• 150 g spelt flakes
• paprika powder
• black pepper
• 1 egg
• 2 tbsp milk (1.5% fat)
• 4 tbsp spelt whole‑grain flour (15 g each)
• 800 g Brussels sprouts
• 4 tbsp butter
• 1 tbsp whole‑grain sugar (15 g)
• 300 ml Vegetable broth
• 5 tbsp hazelnuts (15 g)

Instructions

1. 1.

   Peel the sweet potatoes, cut them into about 2 cm thick slices and boil in salted water for about 3–4 minutes. Drain, let cool briefly, then use a knife to cut pockets into the slices. Slice the cheese and fill the pockets.

2. 2.

   Crush the spelt flakes lightly in a wide bowl and mix with paprika powder, salt, and pepper. Whisk the egg with milk in a separate shallow dish. Put the flour in another dish.

3. 3.

   Clean, wash, halve the brussels sprouts and sauté them in a hot pan with 2 tbsp butter for about 4 minutes. Sprinkle with sugar, let caramelize briefly, then deglaze with broth. Simmer on low heat for about 10–15 minutes until the broth has reduced.

4. 4.

   Meanwhile coat the sweet potato slices first in flour, then in egg mixture, and finally in spelt flakes.

5. 5.

   Fry the vegetarian schnitzels in the remaining butter, 3–4 minutes per side over medium heat. While they cook, roughly chop hazelnuts, toast them briefly in a non‑stick pan, then sprinkle over the brussels sprouts and serve together with the sweet potato schnitzels.