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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R212.36
for 4 servings · R53.09 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Sunflower Seeds needs 20 gSunflower Seeds 250 g 250 g at R44.99 · 8% of packR3.60
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Gem Squash needs 4Gem Squash 1 kg R32.99 · whole pack (size can't be divided)R32.99
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Wholegrain Mustard needs 20 mlMaille Wholegrain Mustard 210 g R70.99 · whole pack (size can't be divided)R70.99
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Cabbage needs 400 gChinese Cabbage 350 g 350 g at R28.99 · 1.14× packR33.13
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Green Leaves needs 160 gWhole Spinach 350 g 350 g at R19.99 · 46% of packR9.14
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Cornflour needs 30 mlMaizena Cornflour 500 g R39.99 · whole pack (size can't be divided)R39.99
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Red Wine Vinegar needs 60 mlRed Wine Vinegar 250 ml 250 ml at R44.99 · 24% of packR10.80
Not in the Woolies basket — source these elsewhere:
- Cake Flour
- Outcast Burger Mix
- That Mayo (Vegan)
- Panko Breadcrumbs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Crumbed Veg Schnitty & Mustard Mayo?
The preparation time for Crumbed Veg Schnitty & Mustard Mayo with gem squash & cabbage is between 15 and 30 minutes.
What is the total time required to make Crumbed Veg Schnitty & Mustard Mayo with gem squash & cabbage?
The total time required to make Crumbed Veg Schnitty & Mustard Mayo with gem squash & cabbage is between 30 and 50 minutes.
How many servings does Crumbed Veg Schnitty & Mustard Mayo provide?
4 servings
What are the main ingredients in Crumbed Veg Schnitty & Mustard Mayo?
Cabbage, Cake Flour, Cornflour, Gem Squash, Green Leaves, Outcast Burger Mix, Panko Breadcrumb, Radish, Red Wine Vinegar, Sunflower Seeds, That Mayo (Vegan), Wholegrain Mustard
What is the nutritional information of Crumbed Veg Schnitty & Mustard Mayo?
Calories: 578, Carbs: 85 grams, Fat: grams, Protein: 18.9 grams, Sugar: 10 grams, Salt: 744 grams
How do I prepare Crumbed Veg Schnitty & Mustard Mayo?
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. 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. 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. 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! 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. 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.
What should be prepared from my kitchen to make Crumbed Veg Schnitty & Mustard Mayo?
Cabbage, Cake Flour, Cornflour, Gem Squash, Green Leaves, Outcast Burger Mix, Panko Breadcrumb, Radish, Red Wine Vinegar, Sunflower Seeds, That Mayo (Vegan), Wholegrain Mustard
How many calories does Crumbed Veg Schnitty & Mustard Mayo have?
578 calories
How much fat content does Crumbed Veg Schnitty & Mustard Mayo have?
grams