Potato salad with breaded vegan chop – recipe from Maruška Veg

Directions:

• 1

  First prepare the potato salad. It’s best to make it one day in advance and leave it in the refrigerator overnight. Cook the unpeeled potatoes and the carrots until soft (about 30 minutes, depending on the size of the potatoes). Let them cool, chop them into small cubes and mix them with the peas, grated pickles, mustard and vegan mayonnaise. Season with the pickle juice, salt and pepper.

• 2

  For the breaded vegan chop, first set out three bowls. Put flour in one, the Hraška breading mix combined with water in the second, and the corn crumbs in the third. Take each veggie strip and coat it in the three ingredients in the order given. Then heat the oil in a pan and fry each breaded strip.