Schnitzel Burgers with Dill-Horseradish Sauce
Serves 4
3 tablespoons vegan mayonnaise
3 tablespoons vegetables broth
Sea salt and fresh ground black pepper
½ cup dry bread crumbs
½ teaspoon paprika
¼ cup unbleached all-purpose flour
4 seitan cutlets, gently squeezed of excess moisture
Neutral oil for frying
4 pretzel buns or other soft bun, toasted
Horseradish Sauce, recipe below
4 thin slices red onion
½ cup arugula
1. Combine the mayo and broth in a shallow pan. Season with salt and black pepper. Combine the bread crumbs and paprika in a separate shallow pan. Season with salt and black pepper. Add the flour to a separate shallow pan and season with salt and black pepper.
2. Heat ¼-inch oil in a large skillet over medium heat. Add 2 popcorn kernels. When the popcorn pops, the oil is at the correct temperature.
3. Dredge each seitan cutlet first in the mayo mixture, then in the flour and finally in the breadcrumbs, but do not press on the breadcrumbs. This will keep the crust crisp.
4. Cook the cutlets in the hot oil until golden brown, about 2 minutes per side. Do not crowd the skillet; cook the cutlets in batches. Drain the cutlets on paper towels.
5. Make the sandwiches by spreading the toasted buns with Horseradish Sauce, add a slice of onion and some arugula. Add a fried cutlet and the top bun. Serve with German Potato Salad.
Horseradish Sauce
6 tablespoons vegan mayonnaise
2 tablespoons prepared horseradish
2 tablespoons minced fresh dill
¼ teaspoon natural sugar
Sea salt and fresh ground black pepper
1. Combine all the ingredients in a small bowl and season with salt and black pepper. The sauce will keep in the refrigerator, covered, for up to a week.
© 2014 Copyright Zsu Dever. All rights reserved.