Crisy Spinach Cutlets with Carrot crumb
Servings: 15 cutlets
Equipment
- 1 large flat baking tray
- 1 Large frying pan
- 1 Food processor
- 1 Colander
Ingredients
- 185 grams Pecans
- 110 grams Carrots finely grated & squeezed to remove excess liquid
- 1 stalk Celery finely diced
- 2 cloves Garlic finely chopped
- 400 grams Spinach fresh or frozen finely chopped
- 50 grams Cheese - Parmesan grated
- 30 grams Butter
- 30 grams Coconut flour
- 2 small Eggs whisked
- Salt and Pepper to taste
Instructions
- Place the pecans in a food processor and pulse into a thick meal.Remove to a large bowl, add carrot, mix through and set aside.
- Heat the butter in a large frypan over a medium heat.Fry the celery and garlic for 5 minutes, then add the spinach and cook for 4 minutes, until softened.
- Place the spinach mix in a colander and press to remove excess liquid.Place the mixture in a clean tea towel and squeeze to remove more excess liquid.Remove to a large bowl and let cook for 10 minutes.
- Add the parmesan and coconut flour to the spinach mixture along with a pinch of salt and pepper and mix through.Form into 15 cutlets, then chill in the fridge for 1 hour.
- Preheat oven to 200 C and line a large baking tray with baking paper.
- Dredge the cutlets in the egg then in the pecan/carrot mix, pressing it into the cutlets to form thick coating.
- Bake the cutlets for 15 minutes, turn over and bake for a further 10 minutes until browned and crisy.
- Serve with a side salad or on there own for lunch.
