Place the potatoes in a pot of cold salted water. Bring it up to a boil over medium heat. Cover and cook for 20-25 minutes until fork tender. Refresh the potatoes under cold water. While still hot, carefully peel and then slice the potatoes into 0.5 cm rounds.

Combine the stock, vinegar, oil, mustard, mustard seeds and garlic in a small saucepan over medium heat and simmer, 1 minute. Pour the warm mixture over the warm sliced potatoes, top with the gherkins, stir and cover. Cool and refrigerate for at least 1 hour or overnight. Before serving, stir in the red onions and chives and season it to taste.

Preheat the oven to 180 °C.

Arrange the 8 Fry’s Golden Crumbed Schnitzels on a lined baking tray and bake until golden and crisp, about 10-12 minutes.

For the sauce, heat the coconut oil in a small saucepan over medium heat until melted. Whisk in the flour and cook for 30 seconds. Whisk in the almond milk and garlic and simmer 3-5 minutes until thick and pourable. Whisk in the nutritional yeast, dill and mustard. Season to taste and keep warm.

To serve, pour some of the dill sauce over each portion of Schnitzels and serve with the potato salad. Add the lime wedges on the side.

TIP: The almond milk in the sauce can easily be replaced with a plant-based milk of your choice, such as rice milk, soy milk or coconut milk.

TIP: Leftover Schnitzels can be used as a sandwich filling with vegan cheese and lettuce or it can be sliced up and served on top of a warm winter salad.

TIP: The fresh dill can easily be replaced with half of the amount of dried dill.