Veggie Cheese Schnitzel with Spicy Sweet Potato Mash

Bring a shallow layer of water to a boil in another pan with a lid for the sprouts. Boil the sprouts for 6 - 8 minutes with the lid on, so that they're cooked but still have a bit of bite. Drain when finished, rinse with cold water and then cut them in half. Deseed and finely chop the red chili pepper. Finely chop the onion. Press or mince the garlic. Finely chop the chives.

Heat the olive oil in the same deep frying pan over medium–high heat. Fry the garlic and onion for 1 – 2 minutes, then add the Brussels sprouts and fry for 3 - 5 more minutes. Grate one pinch of nutmeg each into the pan and season to taste with salt and pepper.

In the meantime, heat the butter in a frying pan over medium–high heat and fry the veggie cheese schnitzel for 2 minutes on each side, or until evenly golden-brown.

Mash the potato and sweet potato until smooth. Add a splash of milk and some of the stock you set aside earlier, stir in the red chili pepper and add some salt and pepper to taste. Add some more butter to make the mash creamier if desired.