Soy schnitzel with mashed potatoes

The first time I cooked soy schnitzel, I was a bit skeptical; I didn't know what to expect. The idea of a meatless meal intrigued me, and it turned out to be even simpler than I thought. I was surprised at how quickly it comes together, using common ingredients. Mashed potatoes are a sure side dish, so I went with the classic option.

Quick Info

Total time: about 1 hour
Preparation time: 20 minutes
Cooking time: 40 minutes (including boiling and frying)
Servings: 3-4
Difficulty: easy
Recipe type: main dish for fasting or vegetarian, lunch or dinner

Ingredients

5 large potatoes
1 bag of soy schnitzel
5 tablespoons of white flour
2 eggs
salt
pepper
oregano
vegetable seasoning
a pinch of chili
oil for frying
3 tablespoons of margarine
garlic powder

Preparation method

1. Wash the potatoes well under cold water, peel them, and then cut them into quarters. Place them in a pot with cold salted water over medium heat to boil.

2. In a separate pot, place the soy schnitzels. Add salt, pepper, oregano, vegetable seasoning, and a pinch of chili. Pour in about 1 liter of water and bring to a boil. Let them simmer for about 15-20 minutes until softened.

3. Once the soy schnitzels are cooked, drain them well and set them aside for about 30 minutes. This helps evaporate any remaining water so the schnitzel doesn't turn out soggy.

4. In a frying pan, heat oil. Dip each piece of soy into flour, then into beaten egg, and back into flour. This process helps achieve a crispier crust.

5. Fry the soy schnitzels in hot oil on both sides until golden brown. Remove them to a plate.

6. After the potatoes are well boiled, drain them. Add salt, pepper, garlic powder, and the 3 tablespoons of margarine. Mix well with a whisk until they become a smooth mash.

7. When serving, place the soy schnitzel next to the mashed potatoes.

Why I make this recipe often

The soy schnitzel with mashed potatoes is quick, inexpensive, and doesn't require special ingredients or utensils. It's perfect for when I have vegetarian guests or when I want a lighter meal. The mash is familiar, and the soy schnitzel is quite filling.

Tips and variations

Tips

Don't let the soy schnitzels drain too little; otherwise, they won't fry evenly.
If you have time, you can gently press the schnitzels after boiling to eliminate excess water.
Don't overcrowd the pan to ensure they brown nicely.

Substitutions

You can use butter instead of margarine if you're not fasting.
Eggs can be replaced with a paste made from flour and water for a vegan option (but the texture will change).

Variations

Add fresh herbs to the mash if you have them on hand.
Instead of mash, the soy schnitzel also goes well with salad or steamed vegetables.

Serving ideas

It pairs well with pickles or a summer salad.
You can also drizzle a little lemon juice over the schnitzel after frying.

Frequently asked questions

1. Can I use another type of soy instead of soy schnitzel?

You can try, but the cut and texture are crucial for frying. Large slices of soy yield the closest result to this recipe.

2. Without eggs, how can I make the crust?

Yes, you can make a simple paste from water and flour or use a thicker plant-based milk, but the crust will be thinner.

3. Why should the soy be drained for 30 minutes?

This way, the schnitzel won't get soggy while frying, and the crust sticks better.

4. Can I use new potatoes for the mash?

Yes, but the mash will be less creamy and have a slightly different texture.

5. What spices should I not omit for flavor?

Salt, pepper, vegetable seasoning, and garlic powder make a difference. Oregano and chili add extra flavor but are not essential.

Nutritional values

Estimate for one serving (1/4 of the recipe):

- calories: 380-420 kcal
- protein: 12-16 g
- carbohydrates: 55-60 g
- fats: 12-16 g

Values vary depending on the type of margarine, the amount of oil absorbed during frying, and the actual weight of the soy schnitzels used.

Storage and reheating

The soy schnitzel can be stored in the refrigerator in a covered container for up to 2 days. When reheating, it's better to place it in a pan for a few minutes, not in the microwave. The mashed potatoes are best fresh; when reheated, they can harden or change texture, so it's better to make them as needed.

 Ingredients: 5 medium potatoes, 1 bag of soy schnitzel, 5 tablespoons of white flour, 2 eggs, salt, pepper, oregano, vegeta, a pinch of chili powder, oil for frying, 3 tablespoons of margarine, garlic powder.

 Tags:  soy schnitzel