Vegetarian Foodservice Recipe: Schnitzels with Cheat’s Coconut Curried Lentils and Avocado Salsa
Recent research shows that more than 5% of the UK population are vegetarian, that’s 3 million diners. These diners need vegetarian menu options and frequent the venues that provide vegetarian menu options.
Fry’s Family Foods help you to provide vegetarian menu options not just through delicious and nutritious vegetarian food products, with easy to follow menu ideas too.
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A deliciously tasty and filling dinner option for weekday meals where time is of the essence.
Serves: 4
Difficulty: EASY
Preparation time: 20 minutes
Cooking time: 30 minutes
Ingredients
Schnitzels
- 320 g Fry’s Golden Crumbed Schnitzels
- 1 (180 g) large avocado, diced
- 1 x 410 g tin whole kernel corn, drained
- ½ (80 g) large red onion, thinly sliced
- 2 Tbsp (30 ml) coriander, finely chopped
- 2 tsp (10 ml) red wine vinegar
- salt and pepper
Curried Lentils
- 2 tsp (10 ml) olive oil
- 1 (160 g) large onion, finely chopped
- 2 Tbsp (30 ml) tomato paste
- 2 tsp (10 ml) garlic, finely chopped
- 2 tsp (10 ml) roasted masala curry powder
- 2 tsp (10 ml) sugar
- 1 tsp (5 ml) turmeric powder
- 1 x 400 g can coconut cream
- 2 tsp (10 ml) red wine vinegar
- 2 x 400 g tinned lentils, drained
Method
Schnitzels
Preheat the oven grill.
Place the Fry’s Golden Crumbed Schnitzels on a baking tray. Grill for 5 minutes. Turn over and cook for a further 5 minutes.
Stir the avocado, corn, red onion, coriander and lemon juice together to form the salsa. Season to taste.
Curried Lentils
Heat the oil in a hot saucepan over medium heat. Add the onions and sauté for 2 minutes. Stir in the tomato paste, garlic, curry powder, sugar and tumeric powder. Fry for 2 minutes. Add the coconut cream and vinegar. Simmer for 10 minutes. Stir in the lentils. Cook for 5 minutes and season to taste.
To serve, top each serving of lentils with a schnitzel and add a spoonful or two of some salsa on top.
TIP: Leftovers work really well as a filling in tortilla wraps or on a sandwich for lunch.
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