Soy Schnitzels in a Whole Wheat & Psyllium Crust

Ingredients

• 50 g — soy schnitzels
• 20 g — whole wheat flour
• 10 g — psyllium husk transit mix
• 2 cloves (10 g) — garlic
• 15 g — fresh parsley
• 1 pinch — black pepper
• 1 tbsp (15 ml) — palm oil
• 1 pinch — curry powder
• 1 pinch — Himalayan salt

Preparation

I chopped the parsley and mixed it with the crushed garlic, psyllium husks, whole wheat flour, and oil. I added salt and curry to taste and coated the pre-boiled and well-drained soy schnitzels in the mixture; I baked them in the oven on baking paper for approximately 15–20 minutes, until lightly golden!

Notes

The quantity of soy refers to raw schnitzels. They are boiled in water with bay leaves and salt until fully hydrated and soft. After boiling, drain them well before coating in the crust.