Vegetarian Vegetable and Potato Schnitzels

Peel and cut 180 gr Potatoes into large chunks, finely dice ¹/₄ head Onions, cut 40 gr Roasted Peppers into small cubes and dry them thoroughly with paper towels, and drain 30 gr Canned peas and 30 gr Sweet canned corn.

Place the prepared potatoes in a saucepan with salted water, boil for 20 to 25 minutes until tender, then drain completely and let any residual steam evaporate.

Mash the hot boiled potatoes with 1 ³/₄ tsp Butter until dense and smooth, then set aside to cool down completely.

Heat ¹/₂ tbsp Sunflower oil in a small skillet over medium heat and sauté the diced onion for 5 minutes until soft and translucent, then allow it to cool.

Combine the cooled mashed potatoes, sautéed onion, sweet corn, green peas, roasted peppers, 1 tbsp Savory Dried, ¹/₂ tsp Table salt, and ¹/₂ tsp Black Pepper - Powder in a bowl, gently mixing until evenly incorporated.

Shape the vegetable mixture into 4 oval, slightly flattened patties about 1.5 cm thick, transfer them to a plate, and chill in the refrigerator for 20 minutes to firm up.

Beat 1 piece Eggs size M in a shallow dish and spread 30 gr Breadcrumbs (fine) in another, then coat each chilled patty thoroughly first in the egg and then in the breadcrumbs.

Heat the remaining 2 ¹/₂ tbsp Sunflower oil in a wide frying pan over medium heat to 175°C (350°F), fry the breaded schnitzels for 3 to 4 minutes per side until crisp and golden brown, then drain on a wire rack or paper towels before serving warm.