Banging Beef Schnitzel & Fritters

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

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
Photo of Banging Beef Schnitzel & Fritters
  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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

Photo of Fresh Coriander 80 g

Fresh Coriander 80 G

Photo of Mediterranean Cucumbers 3 pk

Mediterranean Cucumbers 3 Pk

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Mediterranean Cucumber

Mediterranean Cucumber

Photo of Snacking Cucumbers 180 g

Snacking Cucumbers 180 G

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Photo of Mini Cucumbers 350 g

Mini Cucumbers 350 G

Photo of Fresh Coriander 30 g

Fresh Coriander 30 G

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