Chickpea schnitzels a la pizza
served with creamy mashed potatoes
These tasty schnitzels from Alubia Mallorca are topped with tomato sauce, melted mozzarella cheese and slices of tomato.
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Nice and quick!
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk, wheat, gluten
Utensils:
Potato masher
Ingredients
Chickpea escalovers
Fried tomato sauce
Tomato
Garlic
Mix of Provencal herbs
Mozzarella
Potato
Oat milk
Plant-based margarine
Ground nutmeg
Chives
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
4092
978
20
71
38
5
5
26
6
852
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Peel and wash the potatoes. Cut them into small pieces, place them in a pot and cover them with water. Bring the water to a boil and let it simmer for 10-12 minutes until the potatoes are tender. Drain the water and place the potatoes back in the pot. Add the margarine, nutmeg and season to taste. Mash it with a potato masher until there are no pieces of potato left. Add the milk and mix it with a spoon while stirring energetically to make it creamy. Try the flavour and set it aside covered. Mix in the chopped chives just before serving.
2.
Preheat the oven to 200 degrees.
3.
Peel and chop the garlic. Heat the fried tomato sauce together with the garlic and Provencal herbs in a small saucepan. When it starts to boil, remove from the heat and set aside.
4.
Grease an oven dish with oil and add the chickpea escalovers. Bake in the oven for approx. 4 minutes. Turn them around and add the tomato sauce, shredded mozzarella and thin slices of tomato on top. Bake in the oven for another 3 minutes.
5.