Fennel crusted pork cutlet on sweet potato and zucchini rosti
11
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Fennel and pork are such a classic combo, you simply cannot resist the flavour the two create. Served with sweet, crispy rosti, this dinner is simple to put together yet looks and tastes so gourmet! Enjoy this fancy dish any night of the week.
Ingredients
Pork loin cutlet, raw
600 g, (Buy 4 x 150g)
Fennel
2 baby, thinly sliced
Fresh flat-leaf parsley
2 tbs, chopped
Whole grain mustard
1 tbs
Fennel seeds
2 tsp
Orange sweet potato (kumara)
300 g, coarsley grated
Zucchini
2 medium, coarsely grated, excess liquid squeezed out
Brown onion
1 medium, coarsley grated
Egg(s)
1 medium, lightly beaten
White spelt flour
2 tbs
Instructions
1
Preheat oven to 180°C. Line a baking tray with baking paper. Place fennel on prepared tray and place pork cutlets on top. Combine parsley, mustard and fennel seeds in a bowl and spread over cutlets. Bake for 20 minutes or until cooked and golden.
2
Meanwhile, combine sweet potato, zucchini, onion, egg and flour in a large bowl. Season and mix well. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook 1/4-cup measures of mixture, in batches, to make 12 rosti, flattening slightly with base of measuring cup, for 2-3 minutes each side or until golden.
3
Serve pork cutlets with baked fennel and rosti.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.