Puffed Quinoa and Cashew Pork Schnitzel with Parsnip and Tahini Mash

, from Issue #68. September, 2016
Photography by Aaron McLean.
Puffed Quinoa and Cashew Pork Schnitzel with Parsnip and Tahini Mash

Pork schnitzel is always a favourite and this delicious topping with puffed quinoa is much lighter than traditional breadcrumb. 

Serves: 4


800 grams parsnips, peeled and core removed
2 cloves garlic, crushed
¼ cup almond milk or regular milk
¼ cup cream 
2 tablespoons tahini 
​sea salt and ground pepper
½ cup roasted cashew nuts, finely ground
½ cup puffed quinoa
1 tablespoon sesame seeds
1 tablespoon chopped thyme leaves
2 teaspoons chia seeds
sea salt and ground pepper
To cook
2 eggs, lightly beaten
500 grams pork fillet
olive oil and butter, for cooking
sprigs of fresh thyme, optional 


Mash: Roughly chop the parsnips and cook in boiling salted water until tender. Drain well then tip back into the saucepan and put back over a low heat to drive off excess moisture.

Put in a blender or food processor with all the remaining ingredients and blend until smooth. Add extra cream or milk, if needed, to get the desired consistency. Keep warm while cooking the pork or reheat before serving.

Crumb: Combine all the ingredients in a shallow bowl and season. Put the eggs in another bowl and season.

To cook: Cut the pork fillet into 3cm thick pieces, then flatten to 1cm thick.

Dip in the eggs, letting the excess drip back into the dish, then coat in the crumbs, pressing them to adhere.

Heat a generous glug of olive oil and a knob of butter in a large sauté pan and when medium hot, add the schnitzel. Cook for 2–3 minutes each side, watching the heat so the crumb doesn’t catch and burn and turning carefully so the coating stays attached. Add the thyme to the pan when cooking the second side.

To serve: Divide the hot mash between plates. Top with the schnitzel and thyme sprigs, if using, and spoon over some of the buttery juices from the pan.