Cheese Schnitzel with Spicy Sweet Potato Mash

Boil all the potatoes in the stock for 10 – 12 minutes, covered, then set aside a small amount of the stock before draining the potatoes. Set aside without the lid. Meanwhile, remove and discard the tough ends of the green beans and cut them in half.

Heat the olive oil in a lidded frying pan over medium–high heat. Fry the garlic for 1 – 2 minutes, then add the green beans and the onion along with 2 tbsp water per person. Cover with the lid and allow to steam for 7 minutes, then remove the lid and continue cooking for a further 5 minutes until the beans are al dente. Season to taste with salt and pepper.

Meanwhile, heat the butter in a frying pan over medium–high heat and fry the cheese schnitzel for 2 – 3 minutes per side or until evenly golden-brown.

Mash the potatoes with a splash of milk and some of the reserved stock as necessary until the mash is smooth. Add butter if you would prefer the mash to be creamier, then stir in the red chili pepper. Season the mash with salt and pepper to taste.