Lupine Schnitzel
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 6 mins |
| Total Time | 16 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 30 g lupins, round
- 15 g luten
- 15 g chickpeas, round
- 0.25 teaspoon ¼ herb salt
- some chilli flakes
- Pepper, fresh from the mill
- some biobin, (1 measuring spoon full)
- 1 pinch (s) paprika powder
- 1 pinch (s) turmeric
- 2 pinches baking powder
- 70 ml water
- some oil, (virgin coconut oil), for frying
- 2 tablespoon corn flakes, without sugar
Print Recipe
Pin Recipe Instructions
- Mix all dry ingredients thoroughly and then add the water and create a firm, easily malleable dough. Use a little less or more water depending on the flour. Shape the schnitzel.
- Chop up the corn flakes. Roll the schnitzel in it and fry in the heated coconut oil in a pan over medium heat until golden, on each side for approx. 2 - 3 minutes.
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