Schnitzels!

A couple of years ago I made a wonderful discovery. There were some left over chickpeas in the fridge, a few nuts that needed using up, one lonely carrot, and some stale wholemeal bread! What could I make for dinner? Well, with a few additions I invented these carrot patties…

… christened thereafter “Carrot Schnitzels“!

The flavours go so well together, and these are both filling AND healthy! They are also a year-round store-cupboard favourite. Serve with a nice crispy salad.

The recipe is more than enough for two people, but leftovers taste fantastic cold the next day.

Carrot Schnitzels

  • 1 medium carrot
  • 1 medium onion
  • 2 slices wholemeal bread (75g)
  • 75g cashew nuts
  • 75g drained chickpeas (tinned – about half a tin)
  • 60g parmesan or cheddar cheese
  • 1 egg
  • (Wholemeal) flour for coating
  • A little oil for frying
  • 1 tsp mixed herbs, 1 tsp coriander, salt and black pepper

In a chopper/blender, whiz bread and nuts to fine breadcrumbs. Place in a large mixing bowl. Now whiz onion and carrot and add to bowl. Finally whiz parmesan and chickpeas and add to bowl. Add herbs and seasoning. Mix everything thoroughly and then stir in beaten egg and mash together. Chill for 30 mins.

With the help of a dessert spoon, form into rissoles and coat in flour. Heat the oil in a large frying pan – not too hot – and fry, pressing a little flatter with the spatula to cook right through, until golden brown on both sides. Makes about 10 schnitzels.

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