Vegan celeriac schnitzel with potato salad

First, to make the potato salad, bring salted water to the boil and cook the potatoes in it for about 20 to 30 minutes until al dente. Drain the water and let the potatoes cool.

Meanwhile, peel the red onion and cut into fine cubes. Wash the cucumber and chop it finely. Peel the potatoes, cut into slices and place in a large bowl. Add the diced cucumber and onion and mix well.

To make the dressing, finely chop the chives and mix with the oil, vinegar, mustard, salt and sugar. Season the dressing with pepper and pour over the salad. Let the salad rest for at least an hour before serving and season again if necessary.
To make the celeriac schnitzel, peel the celeriac and cut it into four slices about 1 cm thick. Bring salted water to the boil in a saucepan. Cook the celeriac slices for about 5 minutes on a medium heat and then drain on a paper towel.

Season the celeriac slices well on both sides with salt, pepper and nutmeg. Now prepare three deep plates for coating with breadcrumbs. Place the flour in the first bowl, the plant-based drink in the second bowl and the breadcrumbs in the third bowl. Turn the celery slices first in the flour, then in the liquid and finally in the breadcrumbs so that they are well covered with the breadcrumbs on all sides.

Heat plenty of oil in a pan and fry the celeriac schnitzel until golden brown. Cut the lemon into quarters. Finally, serve the celeriac schnitzel with the potato salad, a lemon wedge and wild cranberries.

Bon appétit!