Oyster mushroom schnitzels with millet flakes

Ingredients

For the boiled potatoes

• 6 medium potatoes (900 g)
• 1500 ml water
• 1 teaspoon salt
• 1 tablespoon olive oil
• 1/4 teaspoon chili flakes
• 15 g fresh parsley

For the tomato sauce

• 3 spring onions (45 g)
• 3 tablespoons sunflower oil
• 1 teaspoon mustard seeds
• 400 g passata
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

For the schnitzels

• 500 g oyster mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 eggs
• 1/8 teaspoon salt
• 1 teaspoon oil
• 50 g millet flakes
• 200 ml oil for frying

Preparation

1. Peel the potatoes, cut them into cubes and rinse them. Boil them in 1500 ml water with 1 teaspoon salt for about 20 minutes, until a fork goes in easily. 2. Drain the potatoes and add 1 tablespoon olive oil, 1/4 teaspoon chili flakes and the chopped parsley. 3. Chop the spring onions and sauté them in 3 tablespoons sunflower oil over low heat for 5 minutes, until softened. Add the mustard seeds and passata, then simmer the sauce over low heat for 15 minutes, until thickened. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. 4. Rinse the oyster mushrooms, remove the thick stems and dry them well. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper, then leave them for 7 minutes to release water. Pat them dry again. 5. Beat the eggs with 1/8 teaspoon salt and 1 teaspoon oil. Put the millet flakes in a bowl. 6. Heat 200 ml oil in a frying pan over medium heat for 2 minutes, until shimmering. Dip the oyster mushrooms in the egg and millet flakes, then fry in batches for about 3 minutes on each side, until golden. Transfer them to paper towels. 7. Serve the schnitzels with the tomato sauce and boiled potatoes.