Pork Schnitzel Patties w/Cauliflower Purée

JERF, Keto, Paleo, Whole 30, Pork

Prep Time: 10 minutes Cook Time: 25 minutes Servings: Serves 2-4 Source:

Ingredients

Schnitzel Patties:

1 1/2 pounds ground pork

1 teaspoon salt

1/2 teaspoon ground black pepper

1 tablespoon lemon juice

1/2 cup fresh parsley, minced

1 large egg

3 ounces pork rinds, crushed

garnish: lemon wedges, fresh parsley


Cauliflower Purée:

1 head fresh cauliflower, broken into florets

1 garlic clove, crushed (about 1 teaspoon)

4 teaspoons coconut oil or pastured lard

1/2 cup canned, unsweetened coconut milk

1/4 teaspoon salt

1/8 teaspoon ground black pepper

2 tablespoons dried chives

Directions

Preheat the oven to 425F and line a large, rimmed baking sheet with aluminum foil (for easy clean up).

Season the meat. In a large bowl, combine the ground pork, salt, black pepper, lemon juice, and parsley. Mix all the ingredients with your hands until combined.

Beat the egg in a shallow bowl and place pork dust in another shallow bowl. Shape the pork into 4 equal-sized patties; dip each patty in the beaten egg, then in the crushed pork rinds until they’re coated.

Place on the baking sheet and roast in the oven until sizzling and crisp, 20–25 minutes. Meanwhile…

Cook the cauliflower.
Place 1/4 cup water in a medium saucepan, bring to a boil, add the cauliflower, and cover.

Return to a boil and steam the cauliflower until it’s very tender, 7-10 minutes.

Drain off any remaining water and add the garlic, coconut oil or lard, coconut milk, salt, pepper, and chives.

Cover and heat 5 minutes, then purée with a stick blender (or transfer to a food processor and purée.)

To serve, place a schnitzel patty on a bed of cauliflower purée and sprinkle both with minced parsley and a squeeze of lemon juice.