John Myers
Contents
show
Giggle Schnitzel, Roasted Potatoes and Curry Leek
The perfect giggle schnitzel, roasted potatoes and curry leek recipe with a picture and simple step-by-step instructions.
Giggle schnitzel
- 300 g Chickpeas
- 80 ml Water
- 1 slightly heaped tsp Salt
- 0,5 tsp Each ground coriander and cumin
- 1 tsp Paprika powder
- 1 tsp Chilli flakes
- 1 medium sized Onion
- 2 tbsp Coriander green
- 2 tbsp Oil
Roasted potatoes
- 750 g New potatoes
- 80 g Clarified butter (or oil / coconut oil)
- 1 tsp Each coriander and cumin seeds (whole)
- 1 tsp Brown mustard seeds
- 0,5 tsp Each turmeric and paprika
- 1 tsp Salt
- 2 big toes Garlic
- 2 big toes Chilli flakes
Curry leek
- 800 g Leek
- 2 tbsp Coconut oil
- 2 tbsp Desiccated coconut
- 2 tsp Curry powder
- 400 g Coconut milk
- 400 g Vegetable stock powder, salt, pepper
also
- Lemon
Giggle schnitzel
- Wash and drain the chickpeas. Soak in plenty of water overnight (at least 8 hours). Drain and wash again the next day.
- Puree the chickpeas, 80 ml water, salt and spices together with the hand blender or in the food processor.
- Finely chop the onions and coriander greens and mix well with the chickpea mixture. Let it steep for about half an hour, then form 4 large or 8 smaller schnitzel and slowly fry in plenty of oil over medium heat. Be careful when turning for the first time, they break easily.
Roasted potatoes
- Preheat the oven to 200 ° top / bottom heat.
- Wash the potatoes thoroughly and drain them.
- Coarsely grind the coriander and cumin seeds.
- Put a small saucepan on the stove and melt the clarified butter (oil / coconut oil) in it and heat it up slightly. Only moderate heat !!
- Peel and halve the garlic cloves and remove the stalk.
- Add the spices, salt and garlic cloves to the clarified butter, mix well, switch off the plate and let the flavors develop for 5 minutes.
- Fill the potatoes in a baking dish or similar. They should be in a single layer. Spread the spice mixture over the potatoes and mix everything well.
- Roast at 200 ° for about 25-30 minutes. Mix 2-3 times in between until the potatoes are well moistened again.
- Use a wooden skewer to test whether the potatoes are ready. They are done when they slip off the spit.
Curry leek
- Remove the outer leaf and the dark green leaf parts from the leek. Cut the leek sticks lengthways to the middle from the roots and wash out the dirt under running water, then cut about 5 mm thick.
- Melt the coconut oil, roast the desiccated coconut lightly brown and then sauté the leek.
- Mix in the curry and let it sit briefly.
- Stir in coconut milk and season with vegetable stock, salt and pepper. Finish cooking the leek.
- Arrange everything nicely on a plate and decorate with lemon.
Facebook Comments