(FID) / DF / GF / Low Amines / Med Sals / MSG Free

Schnitzel with roast veggie wedges (S)

moderate salicylates

This recipe has been made over from a recipe found at Leave beetroot out for low fodmaps

Serves 4


  • 2 large beetroot, trimmed, peeled, cut in wedges (1) (S)
  • 500 grams of orange sweet potato, peeled, cut into wedges (S)
  • 2 large carrots, peeled cut into thick lengths (S)
  • 1/4 cup rice flour
  • 3/4 cup of quinoa flakes
  • 1 egg
  • 2 tablespoons of chopped chives or parsley or mixture
  • 4 x 125g lean schnitzels – chicken, beef or veal
  • 1 tablespoon rice bran oil

Serve with green beans or suitable greeen leaf salad


Preheat oven to 180°C. Line a large baking tray with baking paper. Place beetroot and sweet potato wedges on tray with carrots and spray with oil spray. Bake veges for 25-30 minutes, or until tender and golden.

Meanwhile, put rice  flour on a plate. Whisk egg and 1 tablespoon water in a bowl. Combine quinoa with herbs on a separate plate. Dip a piece of beef into flour, then into egg mixture, and then finally into quinoa mixture. Place beef on a plate. Repeat this process with remaining beef to make 4 crumbed schnitzels.

Heat oil in a non-stick frying pan over medium-high heat. Add schnitzels and cook for 2-3 min utes per side, or until golden.

For original recipe go to

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