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Photo of Fennel crusted pork cutlet on sweet potato and zucchini rosti by WW

Fennel crusted pork cutlet on sweet potato and zucchini rosti

Total Time
30 min
10 min
20 min
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.


Pork loin cutlet, raw

600 g, (Buy 4 x 150g)


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


2 medium, coarsely grated, excess liquid squeezed out

Brown onion

1 medium, coarsley grated


1 medium, lightly beaten

White spelt flour

2 tbs


  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.


SERVING SUGGESTION: Steamed brussels sprouts and lemon wedges.