18g fibreper serving
25g proteinper serving
Celeriac Schnitzel with Apple and Lentil Slaw
Tender celeriac in a golden crumb coating, with crunchy red cabbage, apple and lentils in a sharp mustard yoghurt dressing.
Ingredients
Serves 2- 400 gpeeled celeriac, cut into 4 slices about 1 cm thick
- 25 gplain flour
- 1medium egg, beaten
- 60 gpanko breadcrumbs
- ½ tspsmoked paprika
- 25 mlolive oil, divided
- Fine salt, to taste
- Black pepper, to taste
- 250 gcooked Puy lentils, drained if needed
- 120 gred cabbage, very finely shredded
- 100 gapple, cored and cut into thin matchsticks
- 60 gnatural yoghurt
- 10 gDijon mustard
- 20 mllemon juice
- 10 gflat-leaf parsley leaves, torn
Method
- Bring a wide saucepan of water to the boil and add a small pinch of salt. Lower in the celeriac slices and simmer for 8–10 minutes until a knife enters with only slight resistance. They should bend a little without falling apart. Lift onto a clean tea towel and pat both sides dry; leave for 5 minutes so surface steam escapes.
- While the celeriac cooks, warm the lentils according to their packet instructions, then spread in a large bowl to lose their excess heat. Stir the yoghurt, mustard, lemon juice and 5 ml of the oil together. Taste before adding salt, then season with pepper. Toss the cabbage and apple through the dressing and fold in the lentils. The cabbage should be sliced thinly enough to bend, not sit in stiff chunks.
- Put the flour, beaten egg and breadcrumbs in separate shallow bowls. Mix the smoked paprika and a little salt and pepper into the crumbs. Coat each dry celeriac slice in a thin layer of flour, then egg, then crumbs, pressing lightly so the coating holds. Brush the coated slices gently with the remaining 20 ml oil, covering both sides.
- Heat a 5–6 litre air fryer to 190°C for 3 minutes. Cook two slices in a single layer with space around them for 12–14 minutes, turning carefully after 8 minutes, until the coating is golden and crisp and the celeriac is tender. Transfer to a warm plate. Repeat with the other two slices. If only one slice fits, allow about 35 extra minutes for four single-slice batches and reheating; do not overlap them.
- Return the earlier schnitzels to the air fryer, in batches that fit, for 2 minutes per batch to warm and crisp them again. Fold the torn parsley through the slaw. Taste it once more; add a small pinch of salt if the lentils have muted the dressing.
- Spoon the slaw onto plates and lean two schnitzels loosely against each serving, keeping most of the crust clear of the dressing. Serve straight away while the coating is crisp and the celeriac is soft inside.
Per serving
- kcal
- 607
- protein
- 24.9g
- fibre
- 18g
- carbs
- 89.3g
- fat
- 18.3g
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