Ingredients
- 500g Vivaldi potatoes, peeled, cut into 3-4cm pieces
- 250g swede or turnip, peeled, cut into 3-4cm pieces
- 2 1/2 tablespoons extra virgin olive oil
- 1/2 cup Panko breadcrumbs
- 1/4 cup finely grated cheddar
- 2 tablespoons finely chopped hazelnuts
- 1 tablespoon finely chopped flat-leaf parsley, plus extra to serve
- 500g butternut pumpkin, peeled
- 1 egg
- Lemon wedges, to serve
Directions
- Step 1
Place potatoes and turnip in a medium saucepan and cover with water. Season with salt. Bring to the boil over high heat. Gently boil, covered, for 15 minutes or until tender. Drain well and return to pan. Add 2 tablespoons oil and mash until smooth. Season with salt and pepper.
- Step 2
Meanwhile, Preheat Philips Airfryer to 180C.
- Step 3
Combine breadcrumbs, cheddar, hazelnuts, parsley and remaining oil in a shallow dish. Season with salt and pepper. Cut pumpkin into 1cm thick slices. Lightly beat egg on a shallow plate.
- Step 4
Dip pumpkin into egg to cover all over. Press into breadcrumb mixture to coat all over. Place in the basket, using the grill separator to arrange a second layer of pumpkin. Insert basket into Airfryer. Cook for 12 minutes or until golden and tender.
- Step 5
Serve pumpkin schnitzels with mash and lemon wedges. Sprinkle with extra chopped parsley.
Serving size: 4Recipe courtesy of taste.com.au