eCook Meal
Crumbed Pork Kassler & Lush Mash
with a honey mustard sauce
Sublime buttery mashed potatoes are the perfect accompaniment to crisp and flavourful crumbed pork kassler. Served alongside a freshly dressed salsa and drizzled with a honey mustard sauce, you’ll savour every bite!
Serving guide
Choose your portion size.
MASH-IVE FLAVOUR!
Place the Potato in a pot of salted water. Boil until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional), and ½ the cheese. Mash with a fork, season, and cover.
CRUMB CRUMB CRUMB!
Pat the kassler dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, add the flour and seasoning. In a third shallow dish, combine ½ the Oregano, the remaining cheese, and the breadcrumbs. Coat the kassler in the flour first, then in the egg, and, lastly, in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. Make sure the kassler is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings.
CRISP KASSLER
Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the kassler until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.
GOTTA KEEP IT FRESH
In a salad bowl, combine the Cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the Cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed Potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining Oregano. Well done, Chef!
MASH-IVE FLAVOUR!
Place the Potato in a pot of salted water. Boil until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional), and ½ the cheese. Mash with a fork, season, and cover.
CRUMB CRUMB CRUMB!
Pat the kassler dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, add the flour and seasoning. In a third shallow dish, combine ½ the Oregano, the remaining cheese, and the breadcrumbs. Coat the kassler in the flour first, then in the egg, and, lastly, in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. Make sure the kassler is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings.
CRISP KASSLER
Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the kassler until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel.
GOTTA KEEP IT FRESH
In a salad bowl, combine the Cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the Cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed Potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining Oregano. Well done, Chef!
MASH-IVE FLAVOUR!
Place the Potato in a pot of salted water. Boil until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional), and ½ the cheese. Mash with a fork, season, and cover.
CRUMB CRUMB CRUMB!
Pat the kassler dry with paper towel. Whisk 2 eggs in a shallow dish with 1 tsp of water. In a second shallow dish, add the flour and seasoning. In a third shallow dish, combine ½ the Oregano, the remaining cheese, and the breadcrumbs. Coat the kassler in the flour first, then in the egg, and, lastly, in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. Make sure the kassler is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings.
CRISP KASSLER
Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the kassler until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! You may need to do this step in batches. Remove from the pan and drain on paper towel.
GOTTA KEEP IT FRESH
In a salad bowl, combine the Cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the Cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed Potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining Oregano. Well done, Chef!
MASH-IVE FLAVOUR!
Place the Potato in a pot of salted water. Boil until soft, 20-25 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional), and ½ the cheese. Mash with a fork, season, and cover.
CRUMB CRUMB CRUMB!
Pat the kassler dry with paper towel. Whisk 2 eggs in a shallow dish with 1 tsp of water. In a second shallow dish, add the flour and seasoning. In a third shallow dish, combine ½ the Oregano, the remaining cheese, and the breadcrumbs. Coat the kassler in the flour first, then in the egg, and, lastly, in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. Make sure the kassler is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings.
CRISP KASSLER
Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the kassler until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! You may need to do this step in batches. Remove from the pan and drain on paper towel.
GOTTA KEEP IT FRESH
In a salad bowl, combine the Cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving.
GET SAUCY
Place a clean pan over medium heat. Add the Cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat.
CRUMB-BELIEVABLE!
Plate up the mashed Potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining Oregano. Well done, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R117.15
for 4 servings · R29.29 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Cream needs 200 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 10% of packR3.90
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Honey Mustard needs 80 mlHoney, Mustard and Onion Pretzel Thins 25 g R13.99 · whole pack (size can't be divided)R13.99
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Lemon Juice needs 40 mlLemon Juice 500 ml 500 ml at R29.99 · 8% of packR2.40
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Grated Italian-style Hard Cheese needs 160 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Piquanté Peppers needs 80 gPEPPADEW Piquanté Pepper Chutney 400 g 400 g at R58.99 · 20% of packR11.80
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Cucumber needs 200 gMini Cucumbers 350 g 350 g at R31.99 · 57% of packR18.28
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Fresh Oregano needs 10 gTomato and Oregano Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Danish-style Feta needs 120 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 15% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Panko Breadcrumbs
- Cake Flour
- Pork Kassler Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Pork Kassler & Lush Mash?
The preparation time for Crumbed Pork Kassler & Lush Mash with a honey mustard sauce is between 30 and 45 minutes.
What is the total time required to make Crumbed Pork Kassler & Lush Mash with a honey mustard sauce?
The total time required to make Crumbed Pork Kassler & Lush Mash with a honey mustard sauce is between 45 and 60 minutes.
How many servings does Crumbed Pork Kassler & Lush Mash provide?
4 servings
What are the main ingredients in Crumbed Pork Kassler & Lush Mash?
Cake Flour, Cream, Cucumber, Feta, Grated Italian-style Hard Cheese, Honey-mustard, Lemon Juice, Oregano, Panko Breadcrumb, Piquanté Peppers, Pork Kassler Steak, Potato
What is the nutritional information of Crumbed Pork Kassler & Lush Mash?
Calories: 983, Carbs: 76.5 grams, Fat: grams, Protein: 51.6 grams, Sugar: 19.9 grams, Salt: 2333.6 grams
How do I prepare Crumbed Pork Kassler & Lush Mash?
CRUMB-BELIEVABLE!: Plate up the mashed potato. Top with the crispy kassler and the creamy mustard sauce. Side with the zingy salsa. Garnish with the remaining oregano. Well done, Chef! GET SAUCY: Place a clean pan over medium heat. Add the cream and the honey mustard. Mix until fully combined and season. Bring up to a boil and cook until heated through and slightly reduced, 2-3 minutes. Remove from the heat. GOTTA KEEP IT FRESH: In a salad bowl, combine the cucumber, the piquanté peppers, the feta, a drizzle of olive oil, the lemon juice (to taste), and seasoning. Set aside for serving. CRISP KASSLER: Place a pan over medium-low heat with enough oil to cover the base. When hot, fry the kassler until golden and cooked through, 4-5 minutes per side. Keep an eye on the crumb as it can burn easily! Remove from the pan and drain on paper towel. CRUMB CRUMB CRUMB!: Pat the kassler dry with paper towel. Whisk 1 egg in a shallow dish with 1 tsp of water. In a second shallow dish, add the flour and seasoning. In a third shallow dish, combine ½ the oregano, the remaining cheese, and the breadcrumbs. Coat the kassler in the flour first, then in the egg, and, lastly, in the crumb. When passing through the crumb, press it into the meat so it sticks and coats evenly. Make sure the kassler is fully coated in each mixture before moving on to the next. Dust off any excess in between coatings. MASH-IVE FLAVOUR!: Place the potato in a pot of salted water. Boil until soft, 15-20 minutes. Drain and return to the pot. Add a knob of butter (optional), a splash of water or milk (optional), and ½ the cheese. Mash with a fork, season, and cover.
What should be prepared from my kitchen to make Crumbed Pork Kassler & Lush Mash?
Cake Flour, Cream, Cucumber, Feta, Grated Italian-style Hard Cheese, Honey-mustard, Lemon Juice, Oregano, Panko Breadcrumb, Piquanté Peppers, Pork Kassler Steak, Potato
How many calories does Crumbed Pork Kassler & Lush Mash have?
983 calories
How much fat content does Crumbed Pork Kassler & Lush Mash have?
grams