Simon Rimmer served up tasty pork schnitzel burgers on Sunday Brunch.

The ingredients are: 4 x sour dough burger buns, 200g sweet German mustard, 100g Mayonaise, 4 x 150g pieces pork tenderloin, 100g flour, 3 beaten eggs and 200g breadcrumbs.

For the sauerkraut: Half head white cabbage, Half white onion, 100ml white wine vinegar, 30g honey, 100g demerara sugar, 1 bay leaf, salt and pepper.

Garnish with chopped roasted hazelnuts and gherkins.

See more recipes from Simon in his book titled: The Accidental Vegetarian: Delicious food without meat available from Amazon now.