Aubergine schnitzel with dijon mustard sauce
	Serves 6 I have used parmesan shavings in this particular recipe but you could use any cheese you wish.		aubergine schnitzel paneer tikka massala fennel spanokopitta pumpkin pie griddled veg focaccia thai style laksa

	Making the schnitzels 4 slices of aubergine per portion 2 thin slices of tomato per portion Basil pesto Parmesan shavings Flour 3 eggs in 2 cups of milk Breadcrumbs Salt and pepper	Dip the aubergine slices in a mixture of olive oil and vegetable oil and pan fry on both sides. Place two slices of cool aubergine on a surface and on each slice place two slices of tomato, some pesto and some parmesan shavings. Place a fresh slice on top of both and press down firmly. Dip the schnitzels in the flour, then the egg mixture and then coat with the breadcrumbs. You will have to take care to keep the slices of aubergine together. If they start breaking up or there are lots of splits in your aubergine lay two slices together to double the thickness. Bake the schnitzels in a hot oven for about ten minutes until they are golden brown. Serve on leaves with a potato cake and the dijon mustard sauce. The potato cakes can be made in advance and reheated when you serve the rest.
	Potato cakes 1kg (2lb 2oz) potatoes 30g (1oz) butter 1 onion 10 sage leaves 1 cup of frozen peas Salt and pepper	Peel and chop the potatoes. Boil them until just cooked and drain thoroughly. Heat the butter (you can use vegan margarine) in a pan and pan fry the onion and sage until soft and just starting to brown. Add to the potatoes in a bowl and mash until smooth. Season with the salt and pepper and add the peas. You can use a potato ricer but I don't think it's necessary if you have a good mashing arm. Take a handful of the cold potato cake mixture and form into cakes. This can be done by moulding them with your hands or using a ring mould to give you more clean professional looking edges. (if this is what you are looking for). Heat a heavy based frying pan with 1/2cm (1/4 inch) vegetable oil in it. Keep the heat at a medium level, halfway between maximum and zero, and don't add the cakes until the oil is hot. Roll the cakes completely in flour, coating both top, bottom and circumference and pan fry on both sides until golden brown. Don't be tempted to turn them until you are very sure they are browned. Any disturbance before they have "crisped" and they will break up. Fry them in batches of three or four and don't over load the pan. You may find that after frying one batch of cakes you will need to change the oil in the pan and wipe it clean as the excess flour can 'silt' it up a little and start to burn after a while.
	Dijon mustard sauce 1 small onion 2 small cloves of garlic 50g (2oz) butter 1 glass white wine 4 dessertspoons Dijon mustard 500ml (16floz) whipping or double cream Salt and black pepper	Fine chop the onion and garlic. Heat the butter in a pan and sauté the onion and garlic until soft but not browned. Add the white wine and simmer until most of the liquid has been reduced out. This stage of wine reduction is important as you need to boil off any alcohol. Add the Dijon mustard and then the cream. Simmer lightly until the sauce is slightly thickened (about 10 minutes). Season with the salt and pepper.
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