Mexican spiced beef schnitzel with golden sweetcorn fritters, topped with loaded guacamole bursting with coriander & diced sun-dried tomato. Served with a simple side salad of leaves and cucumber, this dish is dressed to impress!
Banging Beef Schnitzel & Fritters
Banging Beef Schnitzel & Fritters
with loaded guacamole & a vibrant fresh salad
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Beef
- Corn
- Cucumber
- Flour Mix
- Free-Range Beef Schnitzel (without crumb)
- Fresh Coriander
- Guacamole
- Low Fat Plain Yoghurt
- NOMU BBQ Rub
- Salad Leaves
- Sun-Dried Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Egg/s
- Paper Towel
- Butter
LIFE’S BATTER WITH FRITTERS!
Preheat the oven to 100°C. In a small bowl, beat 1 egg. In a large bowl, combine the corn, the flour mix, and ½ the BBQ rub. Pour in the yoghurt, ½ tsp of a sweetener of choice, seasoning, and ½ the beaten egg. Mix until fully combined, thick, and sticky. If the batter is too stiff, loosen with water in 5ml increments until slightly loosened.
GUAC MY WORLD
In a bowl, add the guacamole, ½ the chopped coriander, ½ the chopped sun-dried tomatoes and seasoning. Mix until fully combined.
FRY ME A RIVER
Place a pan over a medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter batter into the hot oil. Flatten slightly and repeat with the remaining batter, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until golden and cooked through. Remove from the pan and drain on paper towel. Once all the fritters are fried, place on a lightly greased baking tray and pop in the oven to keep warm until serving.
SIGNED, SEARED, DELIVERED
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, fry the schnitzel for 1-2 minutes per side until golden and cooked through. In the final 1-2 minutes, use a knob of butter and the remaining BBQ rub to baste the schnitzel. Remove from the pan on completion and season.
FINAL TOUCHES
In a bowl, combine the rinsed salad leaves, the cucumber half moons, seasoning, the remaining sun-dried tomatoes, and a drizzle of oil. Toss until fully combined.
PLATE THE SNITCH!
Plate up the BBQ beef schnitzel alongside the golden sweetcorn fritters. Dollop on the loaded guacamole. Side with fresh salad and garnish with the remaining coriander. Well done, Chef.
Corn - 50g
Flour Mix - 86,25ml
NOMU BBQ Rub - 10ml
Low Fat Plain Yoghurt - 25ml
Guacamole - 40g
Fresh Coriander - 4g
Sun-dried Tomatoes - 10g
Free-range Beef Schnitzel (without crumb) - 150g
Salad Leaves - 20g
Cucumber - 50g
LIFE’S BATTER WITH FRITTERS!
Preheat the oven to 100°C. In a small bowl, beat 1 egg. In a large bowl, combine the corn, the flour mix, and ½ the BBQ rub. Pour in the yoghurt, 1 tsp of a sweetener of choice, seasoning, and the beaten egg. Mix until fully combined, thick, and sticky. If the batter is too stiff, loosen with water in 5ml increments until slightly loosened.
GUAC MY WORLD
In a bowl, add the guacamole, ½ the chopped coriander, ½ the chopped sun-dried tomatoes and seasoning. Mix until fully combined.
FRY ME A RIVER
Place a pan over a medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter batter into the hot oil. Flatten slightly and repeat with the remaining batter, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until golden and cooked through. Remove from the pan and drain on paper towel. Once all the fritters are fried, place on a lightly greased baking tray and pop in the oven to keep warm until serving.
SIGNED, SEARED, DELIVERED
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. In the final 1-2 minutes, use a knob of butter and the remaining BBQ rub to baste the schnitzel. Remove from the pan on completion and season.
FINAL TOUCHES
In a bowl, combine the rinsed salad leaves, the cucumber half moons, seasoning, the remaining sun-dried tomatoes, and a drizzle of oil. Toss until fully combined.
PLATE THE SNITCH!
Plate up the BBQ beef schnitzel alongside the golden sweetcorn fritters. Dollop on the loaded guacamole. Side with fresh salad and garnish with the remaining coriander. Well done, Chef.
Corn - 100g
Flour Mix - 127,5ml
NOMU BBQ Rub - 20ml
Low Fat Plain Yoghurt - 50ml
Guacamole - 80g
Fresh Coriander - 8g
Sun-dried Tomatoes - 20g
Free-range Beef Schnitzel (without crumb) - 300g
Salad Leaves - 40g
Cucumber - 100g
LIFE’S BATTER WITH FRITTERS!
Preheat the oven to 100°C. In a small bowl, beat 2 eggs. In a large bowl, combine the corn, the flour mix, and ½ the BBQ rub. Pour in the yoghurt,1 ½ tsp of a sweetener of choice, seasoning, and ¾ of the beaten eggs. Mix until fully combined, thick, and sticky. If the batter is too stiff, loosen with water in 5ml increments until slightly loosened.
GUAC MY WORLD
In a bowl, add the guacamole, ½ the chopped coriander, ½ the chopped sun-dried tomatoes and seasoning. Mix until fully combined.
FRY ME A RIVER
Place a pan over a medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter batter into the hot oil. Flatten slightly and repeat with the remaining batter, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until golden and cooked through. Remove from the pan and drain on paper towel. Once all the fritters are fried, place on a lightly greased baking tray and pop in the oven to keep warm until serving.
SIGNED, SEARED, DELIVERED
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. You might have to do this step in batches. In the final 1-2 minutes, use a knob of butter and the remaining BBQ rub to baste the schnitzel. Remove from the pan on completion and season.
FINAL TOUCHES
In a bowl, combine the rinsed salad leaves, the cucumber half moons, seasoning, the remaining sun-dried tomatoes, and a drizzle of oil. Toss until fully combined.
PLATE THE SNITCH!
Plate up the BBQ beef schnitzel alongside the golden sweetcorn fritters. Dollop on the loaded guacamole. Side with fresh salad and garnish with the remaining coriander. Well done, Chef.
Corn - 150g
Flour Mix - 173,75ml
NOMU BBQ Rub - 30ml
Low Fat Plain Yoghurt - 75ml
Guacamole - 120g
Fresh Coriander - 12g
Sun-dried Tomatoes - 30g
Free-range Beef Schnitzel (without crumb) - 450g
Salad Leaves - 60g
Cucumber - 150g
LIFE’S BATTER WITH FRITTERS!
Preheat the oven to 100°C. In a small bowl, beat 2 eggs. In a large bowl, combine the corn, the flour mix, and ½ the BBQ rub. Pour in the yoghurt, 1 tbsp of a sweetener of choice, seasoning, and the beaten eggs. Mix until fully combined, thick, and sticky. If the batter is too stiff, loosen with water in 5ml increments until slightly loosened.
GUAC MY WORLD
In a bowl, add the guacamole, ½ the chopped coriander, ½ the chopped sun-dried tomatoes and seasoning. Mix until fully combined.
FRY ME A RIVER
Place a pan over a medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter batter into the hot oil. Flatten slightly and repeat with the remaining batter, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry for 2-3 minutes per side until golden and cooked through. Remove from the pan and drain on paper towel. Once all the fritters are fried, place on a lightly greased baking tray and pop in the oven to keep warm until serving.
SIGNED, SEARED, DELIVERED
Wipe down the pan and return to a medium-high heat with a drizzle of oil. When hot, fry the schnitzels for 1-2 minutes per side until golden and cooked through. You might have to do this step in batches. In the final 1-2 minutes, use a knob of butter and the remaining BBQ rub to baste the schnitzel. Remove from the pan on completion and season.
FINAL TOUCHES
In a bowl, combine the rinsed salad leaves, the cucumber half moons, seasoning, the remaining sun-dried tomatoes, and a drizzle of oil. Toss until fully combined.
PLATE THE SNITCH!
Plate up the BBQ beef schnitzel alongside the golden sweetcorn fritters. Dollop on the loaded guacamole. Side with fresh salad and garnish with the remaining coriander. Well done, Chef.
Corn - 200g
Flour Mix - 255ml
NOMU BBQ Rub - 40ml
Low Fat Plain Yoghurt - 100ml
Guacamole - 160g
Fresh Coriander - 15g
Sun-dried Tomatoes - 40g
Free-range Beef Schnitzel (without crumb) - 600g
Salad Leaves - 80g
Cucumber - 200g
Woolies Products in this dish
