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Ingredients
Cauliflower purée
- 500 g cauliflower broken into florets
- 50 g butter
- 70 g quark (see Tips)
- sea salt to taste (see Tips)
- ground black pepper to taste
Mountain pepperberry crumbed cutlets
- 130 g sourdough bread torn into pieces
- 2 tsp ground mountain pepperberry (see Tips)
- ¼ tsp sea salt (see Tips)
- 2 - 3 tbsp spelt flour for coating
- 1 egg
- 8 lamb cutlets
- 4 - 5 tbsp olive oil for shallow frying
- spinach pesto to serve (see Tips)
- Nutrition
- per 1 portion
- Calories
- 495.9 kcal / 2082.6 kJ
- Protein
- 23.5 g
- Fat
- 33.6 g
- Carbohydrates
- 23 g
- Fibre
- 5.6 g
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