Tempeh Schnitzels with Papaya Salsa
Tempeh schnitzels or fillets are one of our common meals, however depending on the season we garnish with various salsas, pestos or sauces. This time we enjoyed the tempeh with papaya salsa and it was delicious. We usually serve the meal with either noodles or rice at the side, and a large mixed salad.
Serving Size: 2
for the schnitzels:
- 1 lb. tempeh sliced in 4 even fillets
- ¼ cup flour for dredging
- 2-3 tablespoons for making dredging paste
- ½ cup dried breadcrumbs or panko breadcrumbs for dredging
- 2 tablespoons oil for frying
for the salsa:
- 1 ripe papaya, de-seeded, peeled and cut in small pieces
- 1 red bell pepper, de-seeded and cut in small pieces
- 1 small red onion, thinly sliced
- 2 tablespoons coriander, chopped
- 1 lime, juiced
- pinch of sugar
- ¼-½ teaspoon salt
- to prepare the tempeh schnitzels: Cut the tempeh into 4 even fillets.
- Place ¼ cup of flour on a plate and dredge the tempeh on each side through the dry flour.
- Remove and set on a plate.
- Add 2-3 tablespoons to the remaining flour and mix to form a liquid paste.
- Dredge the floured tempeh fillets on both sides through the paste.
- Place dried bread crumbs or panko on a separate plate and coat each of the tempeh fillets with the breadcrumbs on both sides.
- to make the salsa: De-seed the red bell pepper and cut into small pieces.
- Place the pieces in a medium bowl.
- Slice a small red onion very thinly and add to the red bell pepper pieces.
- Slice the ripe papaya in half and remove the seeds.
- Peel the skin from the outside and cut the flesh of the papaya in small pieces.
- Add the papaya pieces to the bell pepper and red onion.
- Add the lime juice and chopped coriander.
- Gently stir to mix.
- Season to taste with salt and perhaps a pinch of sugar if the papaya is not so ripe.
- Heat the oil in a frying pan and cook the fillets until golden on each side.
- Serve the tempeh schnitzels with the papaya salsa on top and served with a piece of lime at the side.