Fennel crusted pork cutlet on sweet potato and zucchini rosti
Pork loin cutlet
600 g, (Buy 4 x 150g)
2 baby, thinly sliced
Fresh flat-leaf parsley
2 tbs, chopped
Orange sweet potato (kumara)
300 g, coarsley grated
2 medium, coarsely grated, excess liquid squeezed out
1 medium, coarsley grated
1 medium, lightly beaten
White spelt flour
- 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.
- 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.
- Serve pork cutlets with baked fennel and rosti.