Walnut Schnitzel with Roasted Potatoes and Cucumber Salad

Ingredients

• 17.6 oz young potatoes
• Salt
• Pepper
• paprika powder
• 1.7 fl oz olive oil (5 tbsp)
• 2.8 oz walnut kernels (available at Reformhaus®)
• 1.8 oz red onion (1 piece)
• 1 Garlic clove
• 2 tsp tomato paste (1 tbsp)
• 0.35 oz Reformhaus® (Zartblatt oat flakes)
• 0.35 oz Dr. Grandel WHOLE WHEAT germ (available at Reformhaus®)
• 8.8 oz white beans (canned; drained weight)
• 1.7 oz low-fat quark
• 1 egg
• 1.4 oz whole grain breadcrumbs (4 tbsp)
• 17.6 oz salad cucumber
• 3.5 oz radishes
• 1 Organic lemon
• 1.4 fl oz yogurt (1.5% fat) (2 tbsp)

Instructions

1. 1.

   Thoroughly wash the potatoes, halve them, and place them cut-side up on a baking sheet lined with parchment paper. Season the potatoes with salt, pepper, and paprika powder, and drizzle with 1 tbsp of olive oil. Bake in a preheated oven at 200°C (180°C convection; Gas: Mark 3) for 25–30 minutes until golden brown.

2. 2.

   Meanwhile, finely chop the Lihn walnut kernels. Peel and finely chop the onion and garlic. Heat 1 tbsp of olive oil in a pan and sauté the onion and garlic over medium heat for 2–3 minutes. Add tomato paste, walnuts, oat flakes, and Dr. Grandel WHOLE WHEAT germ, and roast for another 3–4 minutes.

3. 3.

   In the meantime, drain the beans and let them drip. Mash the beans with a fork or potato masher.

4. 4.

   Thoroughly mix the beans with quark, egg, and walnut mixture, and season with salt, pepper, and paprika powder. Shape 4 schnitzel-shaped patties from the mixture with damp hands and roll them in breadcrumbs. Press the crumbs lightly.

5. 5.

   Heat 2 tbsp of oil in a pan and fry the walnut schnitzel until golden brown on all sides for 6–8 minutes over medium heat.

6. 6.

   Meanwhile, wash, peel, and thinly slice or julienne the cucumbers and radishes. Wash the lemons, dry them, and zest them. Halve the lemons and squeeze out the juice.

7. 7.

   Mix 1 tbsp of oil with lemon zest, lemon juice, and yogurt, and season with salt and pepper. Mix the dressing with the cucumbers and radishes. Serve the walnut schnitzel with roasted potatoes and cucumber salad.