Schnitzelburger with sweet potato fries
very easy
60 mins
60 mins
Ingredients
- 500 g Tomatoes
- 2 Onions
- 2 Garlic cloves
- 1 piece(s) (approx. 3 cm) Ginger
- 1 red chilli pepper
- 2 TEASPOONS dried oregano
- 3 TABLESPOONS Oil
- 4 TABLESPOONS Sugar
- 6 TABLESPOONS White wine vinegar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 800 g Sweet potatoes
- 1/2 bunch Rocket
- 4 Stem(s) Basil
- 1 l oil for frying
- 4 Turkey escalope (approx. 125 g each)
- 3 TABLESPOONS Apricot Jam
- 4 Ciabatta buns
- 4 TABLESPOONS Salad Mayonnaise
- 7-10 Tbsp Sea salt
Directions
- 1
Wash, quarter, seed and dice the tomatoes. Peel onions and garlic, dice finely. Peel ginger and grate finely. Clean the chilli, cut lengthwise, wash and remove seeds.
- 2
Cut the pod into small pieces. Heat 1 tablespoon of oil in a saucepan. Lightly caramelize onions, garlic and sugar while stirring. Add ginger, chilli, tomatoes and oregano and sweat briefly. Deglaze with vinegar, simmer open for about 10 minutes.
- 3
Season to taste with salt and pepper. Let it cool down.
- 4
Peel the sweet potatoes and cut them into wide sticks. Wash, clean and drain the rocket and basil. Heat frying oil in a pot. Fry the potato sticks in it in portions for 6-8 minutes.
- 5
Take out and drain on kitchen paper. Keep ready fries warm in a hot oven. Wash the cutlets, dab dry, cut in half crosswise, season with salt. Heat 2 tablespoons of oil in a large frying pan.
- 6
Fry the escalopes in it for 3-4 minutes on each side. Add jam, toss escalopes in hot jam, season with pepper.
- 7
Cut the buns in half horizontally. Spread 1 tablespoon of mayonnaise on each lower roll half. Spread the schnitzel, basil, rocket and chutney on top. Put the roll lid on top. Season sweet potato chips with sea salt.
- 8
Serve with the burgers.
Nutrition Facts
960 kcal
108 g
41 g
40 g
More Delicious Recipes
