A crispy crumbed Outcast Burger Mix schnitzel (which you are going to make and shape yourself!) is sided with tender gem squash halves and sautéed cabbage. A fresh radish & green leaf salad, along with a sprinkling of sunflower seeds, brings some added crunch to this already amazing dish.
Crumbed Veg Schnitty & Mustard Mayo
Crumbed Veg Schnitty & Mustard Mayo
with gem squash & cabbage
Hands on Time: 15 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Cabbage
- Cake Flour
- Cornflour
- Gem Squash
- Green Leaves
- Outcast Burger Mix
- Panko Breadcrumbs
- Radish
- Red Wine Vinegar
- Sunflower Seeds
- That Mayo (Vegan)
- Wholegrain Mustard
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
PRECIOUS GEMS
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard. Add a drizzle of oil and some seasoning. Cover to keep warm until serving.
VEGGIE MIX
Boil a full kettle. Place the burger mix, a pinch of salt, and 100ml of boiling water in a shallow bowl. Mix until fully combined, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
LET’S GET IN FORMATION
Shape the rehydrated burger mixture into a 1cm thick schnitzel. In a shallow dish, whisk the cornflour with 20ml of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the panko crumb. Coat the schnitzel in the flour first, then the cornflour, and lastly the crumb. Set aside.
CABBAGE & MUSTARD MAYO
Place a non-stick pan over a medium high heat with a drizzle of oil. When hot, fry the shredded cabbage for 2-3 minutes until soft but still crunchy, shifting occasionally. Remove from the pan on completion, season, and cover to keep warm. Set aside. In a bowl, combine the wholegrain mustard, the mayo, and seasoning.
GOLDEN & GORGEOUS
Return the pan, wiped down, to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzel for 1-2 minutes per side until golden and crisp. Remove from the pan on completion, drain on paper towel, and season. In a bowl, combine the rinsed green leaves, the radish rounds, the vinegar (to taste), a drizzle of oil, and some seasoning.
NO TO MEAT, YES TO YUM!
Plate up the steaming gem squash halves. Side with the crisp golden schnitty. Serve with the sautéed cabbage and the radish salad. Sprinkle over the sunflower seeds and serve with the mustard mayo for dunking. Divine, Chef!
Gem Squash - 1
Outcast Burger Mix - 55g
Cornflour - 7,5ml
Cake Flour - 40ml
Panko Breadcrumbs - 50ml
Cabbage - 100g
Wholegrain Mustard - 5ml
That Mayo (Vegan) - 20ml
Green Leaves - 40g
Radish - 20g
Red Wine Vinegar - 15ml
Sunflower Seeds - 5g
PRECIOUS GEMS
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 20-25 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard. Add a drizzle of oil and some seasoning. Cover to keep warm until serving.
VEGGIE MIX
Boil a full kettle. Place the burger mix, a pinch of salt, and 200ml of boiling water in a shallow bowl. Mix until fully combined, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
LET’S GET IN FORMATION
Shape the rehydrated burger mixture into two 1cm thick schnitzels. In a shallow dish, whisk the cornflour with 40ml of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the panko crumb. Coat the schnitzels in the flour first, then the cornflour, and lastly the crumb. Set aside.
CABBAGE & MUSTARD MAYO
Place a non-stick pan over a medium high heat with a drizzle of oil. When hot, fry the shredded cabbage for 2-3 minutes until soft but still crunchy, shifting occasionally. Remove from the pan on completion, season, and cover to keep warm. Set aside. In a bowl, combine the wholegrain mustard, the mayo, and seasoning.
GOLDEN & GORGEOUS
Return the pan, wiped down, to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and crisp. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season. In a bowl, combine the rinsed green leaves, the radish rounds, the vinegar (to taste), a drizzle of oil, and some seasoning.
NO TO MEAT, YES TO YUM!
Plate up the steaming gem squash halves. Side with the crisp golden schnittys. Serve with the sautéed cabbage and the radish salad. Sprinkle over the sunflower seeds and serve with the mustard mayo for dunking. Divine, Chef!
Gem Squash - 2
Outcast Burger Mix - 110g
Cornflour - 15ml
Cake Flour - 85ml
Panko Breadcrumbs - 100ml
Cabbage - 200g
Wholegrain Mustard - 10ml
That Mayo (Vegan) - 40ml
Green Leaves - 80g
Radish - 40g
Red Wine Vinegar - 30ml
Sunflower Seeds - 10g
PRECIOUS GEMS
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 30-35 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard. Add a drizzle of oil and some seasoning. Cover to keep warm until serving.
VEGGIE MIX
Boil a full kettle. Place the burger mix, a pinch of salt, and 300ml of boiling water in a shallow bowl. Mix until fully combined, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
LET’S GET IN FORMATION
Shape the rehydrated burger mixture into three 1cm thick schnitzels. In a shallow dish, whisk the cornflour with 60ml of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the panko crumb. Coat the schnitzels in the flour first, then the cornflour, and lastly the crumb. Set aside.
CABBAGE & MUSTARD MAYO
Place a non-stick pan over a medium high heat with a drizzle of oil. When hot, fry the shredded cabbage for 3-4 minutes until soft but still crunchy, shifting occasionally. Remove from the pan on completion, season, and cover to keep warm. Set aside. In a bowl, combine the wholegrain mustard, the mayo, and seasoning.
GOLDEN & GORGEOUS
Return the pan, wiped down, to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and crisp. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season. In a bowl, combine the rinsed green leaves, the radish rounds, the vinegar (to taste), a drizzle of oil, and some seasoning.
NO TO MEAT, YES TO YUM!
Plate up the steaming gem squash halves. Side with the crisp golden schnittys. Serve with the sautéed cabbage and the radish salad. Sprinkle over the sunflower seeds and serve with the mustard mayo for dunking. Divine, Chef!
Gem Squash - 3
Outcast Burger Mix - 165g
Cornflour - 22,5ml
Cake Flour - 100ml
Panko Breadcrumbs - 150ml
Cabbage - 300g
Wholegrain Mustard - 15ml
That Mayo (Vegan) - 60ml
Green Leaves - 120g
Radish - 60g
Red Wine Vinegar - 45ml
Sunflower Seeds - 15g
PRECIOUS GEMS
Place the gem squash in a pot, fully submerge in water, and place over a high heat. Once boiling, cook for 35-40 minutes until easily pierced through with a knife. Remove from the pot on completion and cut in half – take care not to burn yourself! Scoop out the seeds and discard. Add a drizzle of oil and some seasoning. Cover to keep warm until serving.
VEGGIE MIX
Boil a full kettle. Place the burger mix, a pinch of salt, and 400ml of boiling water in a shallow bowl. Mix until fully combined, but not for longer than about 30 seconds. Cover with a plate and set aside for at least 10 minutes.
LET’S GET IN FORMATION
Shape the rehydrated burger mixture into four 1cm thick schnitzels. In a shallow dish, whisk the cornflour with 80ml of water. Prepare two more shallow dishes: one containing the flour (lightly seasoned) and the other containing the panko crumb. Coat the schnitzels in the flour first, then the cornflour, and lastly the crumb. Set aside.
CABBAGE & MUSTARD MAYO
Place a non-stick pan over a medium high heat with a drizzle of oil. When hot, fry the shredded cabbage for 3-4 minutes until soft but still crunchy, shifting occasionally. Remove from the pan on completion, season, and cover to keep warm. Set aside. In a bowl, combine the wholegrain mustard, the mayo, and seasoning.
GOLDEN & GORGEOUS
Return the pan, wiped down, to a medium-high heat with enough oil to cover the base. When hot, fry the crumbed schnitzels for 1-2 minutes per side until golden and crisp. You may need to do this step in batches. Remove from the pan on completion, drain on paper towel, and season. In a bowl, combine the rinsed green leaves, the radish rounds, the vinegar (to taste), a drizzle of oil, and some seasoning.
NO TO MEAT, YES TO YUM!
Plate up the steaming gem squash halves. Side with the crisp golden schnittys. Serve with the sautéed cabbage and the radish salad. Sprinkle over the sunflower seeds and serve with the mustard mayo for dunking. Divine, Chef!
Gem Squash - 4
Outcast Burger Mix - 220g
Cornflour - 30ml
Cake Flour - 150ml
Panko Breadcrumbs - 200ml
Cabbage - 400g
Wholegrain Mustard - 20ml
That Mayo (Vegan) - 80ml
Green Leaves - 160g
Radish - 80g
Red Wine Vinegar - 60ml
Sunflower Seeds - 20g
Woolies Products in this dish
