The traditional Dutch cheese pocket, but made of cauliflower. Crispy crust, lots of fiber and protein and no unnatural additives for color, flavor and shelf life. Easy to prepare in the oven or airfryer.
Vegetable schnitzel cheese: 38% vegetables (25% cauliflower, 8% potato, 5% onion), 17% vegetarian cheese (80% cheese, water, butter, melting salt (sodium phosphate, poly phosphate), starch (potato), salt, flour (wheat), vegetable oil (sunflower), starch (wheat, corn), dietary fiber (oats), pea flour, free-range egg white , gluten (wheat), herbs, salt, pea protein, spices, vinegar, food acid (lactic acid).
Allergy information: For allergens including gluten containing grains see bold ingredients.
May contain traces of peanuts and nuts.
Suitable for vegetarians.
Vegetable schnitzel cheese per 100 gram:
948 kJ/225 kcal
One portion contains 203 kcal. The reference intake of an adult is 8400 kJ/ 2000 kcal a day.
Preparation in the pan
Use a frying pan with non-stick coating. Heat butter or (olive) oil in the frying pan. Remove the vegetable schnitzel cheese from the packaging and cook over medium heat in about 10-12 minutes. Flip halfway.
Cooking in the oven
Remove the packaging and fry the vegetable schnitzel cheese in the middle of a preheated oven (200⁰C) for 15-17 minutes. Flip halfway.
Remove the packaging and prepare the vegetable schnitzel cheese in the airfryer (200⁰C) for 7 minutes.