Veggie Cheese Schnitzel with Sauerkraut

In the meantime, slice the onion into half rings. Drain the sauerkraut (see Tip). Core and dice the apple. Heat a large clean frying pan over medium-high heat. Toast the pecans until golden-brown then remove from the pan and set aside. Melt a knob of butter in the same pan and fry the onion with the apple for 2 minutes.

Tip: you can also rinse the sauerkraut under cold water if you'd prefer it to taste milder.

Stir in the sauerkraut and the brown sugar, then cover with the lid. Allow to stew gently for 6 - 8 minutes, then stir in another knob of butter. Season to taste with salt and pepper (see Tip).

Tip: if the sauerkraut is still too strong for your liking, add more sugar as preferred.

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. 

Health tip: This meal is high in calories. If you're watching your calorie intake, don't use more than 1/4 tbsp of butter when frying the schnitzel.

Cut the top off of the red chili pepper, then roll it in your hands so as to release the seeds. Allow the seeds to fall out as preferred, then slice into thin rings. Mash the potato and sweet potato until smooth. Add a splash of milk, mustard and stir in the red chili pepper. Season to taste with salt and pepper.