This veggie schnitzel recipe offers a healthy and delicious twist on a traditional dish, combining grated zucchini, potato, carrots, mushrooms, and cheese to create a flavorful, crispy patty. Perfect for vegetarians or those looking to add more veggies to their diet, these schnitzels are hearty, satisfying, and packed with nutrition. Paired with a refreshing cucumber-tomato salad, this meal strikes a perfect balance between rich flavors and light, crunchy freshness. Whether served for lunch or dinner, this dish is sure to please your family and guests.

Full Recipe:

Ingredients:

For the Schnitzel:

Zucchini – 1, grated

Potato – 1, grated
Carrots – 1-2, grated
Mushrooms – 1-2, chopped

Egg – 1
Cheese – 150 grams, grated (any melting cheese like cheddar or mozzarella)
Parsley – Chopped, to taste

Chives – Chopped, to taste
Garlic – 1 clove, minced
Ground paprika – To taste

Ground black pepper – To taste
Salt – A pinch
Seed mix – To taste (e.g., sunflower, sesame, or pumpkin seeds)

Oatmeal – 4 tablespoons
Flour – 4 tablespoons (plus extra for coating)
Olive oil – For frying

For the Salad:

Cucumber – 1, diced
Tomato – 1, diced

Dill – Chopped, to taste
Sour cream – 2 tablespoons
Chia seeds – To taste

Salt – A pinch

Step-by-Step Instructions:

Step 1: Prepare the Vegetables

Grate the Vegetables: Start by grating the zucchini, potato, and carrots. Place the grated zucchini in a clean kitchen towel and squeeze out the excess moisture, as zucchini tends to release a lot of water. Set aside the grated vegetables in a large mixing bowl.

Chop the Mushrooms: Finely chop 1-2 mushrooms and add them to the bowl with the grated vegetables.

Step 2: Make the Schnitzel Mixture

Add Remaining Ingredients: To the bowl of grated vegetables, add 150 grams of grated cheese, 1 egg, minced garlic, chopped parsley, chopped chives, and a seed mix of your choice. Season with ground paprika, ground black pepper, and a pinch of salt.

Incorporate Oatmeal and Flour: Add 4 tablespoons of oatmeal and 4 tablespoons of flour to the vegetable mixture. Mix everything together until well combined. The mixture should be thick enough to form into patties; if it’s too wet, you can add a bit more flour to achieve the right consistency.

Step 3: Form the Schnitzels

Shape the Patties: With your hands, take small handfuls of the vegetable mixture and shape them into oval or round patties. Coat each patty in a light dusting of flour to help them hold their shape during frying.

Step 4: Fry the Schnitzels

Heat the Oil: In a large skillet, heat enough olive oil over medium heat to coat the bottom of the pan.
Fry the Schnitzels: Gently place the schnitzels into the hot oil. Fry them for about 3-4 minutes on each side, or until they are golden brown and crispy. Be careful not to overcrowd the pan, and fry in batches if necessary.

Drain Excess Oil: Once the schnitzels are golden and crispy, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil.

Step 5: Prepare the Salad

Dice the Vegetables: Dice 1 cucumber and 1 tomato, then place them in a mixing bowl.

Add Dill and Dressing: Add chopped fresh dill to taste and 2 tablespoons of sour cream to the diced vegetables. Season the salad with a pinch of salt and chia seeds to add a bit of crunch and nutritional value.
Mix the Salad: Gently toss the salad ingredients until everything is well combined and evenly coated with sour cream.

Step 6: Serve

Plate the Schnitzels and Salad: Serve the crispy veggie schnitzels alongside the refreshing cucumber-tomato salad. You can garnish the schnitzels with additional parsley or chives for a fresh touch.
Enjoy Warm: These schnitzels are best enjoyed warm and freshly fried, with the salad adding a cool and tangy contrast to the savory patties.

Cooking Tips:

Squeeze Out the Moisture: Zucchini and other vegetables can release a lot of water, which might make the schnitzel mixture too wet. Be sure to squeeze out excess moisture from the zucchini and potato to ensure the patties hold together during frying.

Choose Your Cheese: Feel free to use your favorite melting cheese for the schnitzels. Cheddar, mozzarella, or gouda are all great options that add flavor and help bind the patties.
Make It Gluten-Free: If you want to make this recipe gluten-free, you can substitute the flour with a gluten-free flour blend or almond flour. The oatmeal should also be certified gluten-free if necessary.
Baking Option: For a healthier alternative to frying, you can bake the schnitzels in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping halfway through. Brush them with a little olive oil for extra crispiness.

Storage:

Refrigeration: Store leftover schnitzels in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet or oven to regain their crispiness.
Freezing: You can freeze the uncooked schnitzel patties by placing them on a baking sheet and freezing until solid. Transfer them to a freezer-safe bag for up to 2 months. When ready to cook, thaw the patties and fry as instructed.
Salad Storage: The salad is best enjoyed fresh, but you can store any leftovers in the fridge for up to 1 day. Be sure to keep it covered to maintain its freshness.

Nutritional Facts (Per Serving, Based on 4 Servings):

Calories: 300-350 kcal
Protein: 10-12 g
Fat: 15-18 g

Carbohydrates: 30-35 g
Fiber: 6-8 g
Sugar: 5-7 g

Sodium: 400-500 mg

This dish is rich in fiber and packed with vitamins and minerals from the fresh vegetables, while the addition of cheese provides a good source of protein. The cucumber-tomato salad adds freshness and a light balance to the meal, making this a healthy yet satisfying option for any meal.

Frequently Asked Questions (FAQs):

1. Can I substitute the oatmeal with breadcrumbs? Yes, you can substitute the oatmeal with breadcrumbs if you prefer a different texture. Panko breadcrumbs work particularly well for adding extra crunch to the schnitzels.

2. Can I use other vegetables in the schnitzels? Absolutely! You can experiment with different vegetables such as sweet potatoes, bell peppers, or even spinach to add variety to the schnitzels. Just be sure to squeeze out any excess moisture.

3. How can I prevent the schnitzels from falling apart during frying? Ensure that you squeeze out as much moisture from the grated vegetables as possible. Also, adding a bit more flour or oatmeal can help bind the mixture together and make it easier to handle.

4. Is there a dairy-free version of this recipe? Yes, you can make this recipe dairy-free by using a dairy-free cheese substitute and replacing the sour cream in the salad with a plant-based yogurt or mayo alternative.

5. Can I serve this with another type of sauce? Yes, these schnitzels pair well with a variety of sauces. Try serving them with tzatziki, garlic aioli, or even a simple tomato sauce for a different flavor experience.

Conclusion:

This veggie schnitzel recipe, paired with a fresh cucumber-tomato salad, is a versatile and healthy meal that offers a delightful mix of flavors and textures. The schnitzels are crispy on the outside, soft and flavorful on the inside, while the salad adds a refreshing touch to balance the richness of the patties. Whether you’re making this for a family dinner or a quick lunch, these veggie schnitzels are a nutritious and satisfying option. Easy to make and packed with veggies, this dish is sure to become a favorite in your home!