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Fennel Schnitzels

by Annalisa Brown (follow)
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A vegetarian version of the classic meat Schnitzel!
These baked fennel cutlets are tasty, healthy and low in fat. Simply substitute the traditional breadcrumb coating with a mixture of desiccated coconut and LSA (linseed, sunflower and almond) and bake.

Vegetarian schnitzels made with fennel.

Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 4-6

1 large fennel
50g LSA
50g desiccated coconut
Pepita seed oil or extra virgin olive oil
Pepper to taste
1 cup mushroom stock

Trim the stalks and fronds from the fennel (donít throw these off-cuts away as you will be able to puree and use as a dipping sauce for the schnitzels).

Slice the fennel lengthwise into 5-7 mm widths.

Bring a saucepan of water to the boil and place the sliced fennel into the water to cook for 10 minutes, then drain gently and set aside.

Lay the cooked fennel onto a board or flat work area and drizzle with pepita seed oil.

Dip the fennel into a plate containing the LSA and desiccated coconut, evenly coating the fennel on both sides.

Drizzle the cooked fennel slices with peptic seed oil and coat with a mixture of desiccated coconut and LSA.

Place the fennel schnitzels on a tray lined with baking paper and bake in a 180įC pre-heated oven for 10-15 minutes turning them over during the half way mark.

Place the crumbed fennel onto a tray lined with baking paper and bake for 10-15 minutes.

While the fennel schnitzels are baking, bring a saucepan of water to the boil and cook the fennel off-cuts (fronds and stalks) in mushroom stock for 10 minutes. Transfer to a food processor and puree the fennel and stock into a smooth sauce.

Serve the fennel while hot with some of the fennel sauce and salad.

#Sugar Free
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