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Parmo

  • RECIPE MAKES: 2 portions
  • COOK TIME: 1 hr
  • THIS RECIPE IS PROTEIN FREE
Step 1

For the sauce, heat the butter in a saucepan over a medium heat.

Step 2

Add 20g the Fate Low Protein All-Purpose Mix and stir continuously for 2-3 minutes.

Step 3

Gradually pour in 100ml ProZero, stirring continuously.

Step 4

Add the tomato puree, mustard powder and 175g Violife Original flavour block, stir and cook until the Violife has melted.

Step 5

Season to taste.

Step 6

Preheat the oven to 200°C/fan 180°C/gas mark 6.

Step 7

Heat the deep fat fryer to a medium heat, according to manufacturer’s instructions.

Step 8

Blitz the low protein bread in a blender, until it forms a breadcrumb consistency.

Step 9

For the base, place the 50g Fate Low Protein All-Purpose Mix, 250mls ProZero and breadcrumbs into separate bowls.

Step 10

Dip the butternut squash slices into the Fate Low Protein All-Purpose Mix, then the ProZero and finally into the breadcrumbs until coated.

Step 11

Using a slotted spoon or tongs, place the coated butternut squash into the deep fat fryer.

Step 12

Allow to fry until the breadcrumbs are golden.

Step 13

Remove from the deep fat fryer and place on kitchen towel to remove excess oil.

Step 14

Spread 2tbsp of the sauce onto each butternut squash base and top with the remaining Violife.

Step 15

Place on a lined baking tray and bake in the oven for 30 minutes or until the Violife is melted and golden.

Fate Low Protein All-Purpose Mix and ProZero is a food for special medical purposes and must be used under medical supervision. This recipe has been specifically designed for a low protein diet. Refer to labels for allergen and other product information.

  • For the sauce:
  •  50g Butter
  • 20g Fate Low Protein All-Purpose Mix
  • 100ml ProZero
  • 1 tsp Tomato puree
  • 1tsp Mustard powder
  • 200g Violife Original flavour block, grated
  • Salt and pepper to taste
  • For the base:
  • 50g Fate Low Protein All-Purpose Mix
  • 250ml ProZero
  • 300g Low protein breadcrumbs (see recipe for low protein bread)
  • ½ Butternut squash, sliced into 4 x 2cm thick slices