Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 10 people
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Difficulty level: 3 out of 4
12 Ingredients
Number of servings
10
- 50grams butter (chopped)
- 1/2 cup mint leaves (coarsely chopped)
- 1/3 cup extra virgin olive oil
- 1/4teaspoons dried chilli flakes
- 1 lemon, cut into wedges (to serve)
- 800grams washed white potatoes (roughly chopped)
- 1/3 cup sesame seeds
- 400grams pork schnitzel
- 2 free range eggs (lightly beaten)
- 350grams kaleslaw kit
- 1 cup quinoa flakes
- 1/4 cup gluten-free plain flour
Nutrition per serving
1700kJ / 406Cal
1700 Kilojoules or 406 Calories
20% of daily energy intake*
Protein
14.8grams
Fat
24.1grams
Carbs
30.0grams
Sugars
3.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Place potato in a large saucepan, cover with cold water and bring to the boil over medium-high heat. Boil, uncovered, for 15 minutes or until tender. Drain, return to pan and mash until slightly coarse and lumpy. Add butter, season and stir to combine. Cover to keep warm.
Step 2 of 4
Meanwhile, place flour on a plate, pour egg into a shallow bowl, and combine quinoa and sesame seeds on a separate plate. Working with one piece of pork at a time, coat both sides in flour, then dip in egg and finish by dipping in quinoa mixture. Set aside on tray. Repeat with remaining pork, flour, egg and quinoa mixture.
Step 3 of 4
Heat half the oil in a large frying pan over medium-high heat. Working in 2 batches, cook schnitzels, turning halfway, for 4 minutes or until golden and just cooked through. Repeat with remaining oil and schnitzels.
Step 4 of 4
Meanwhile, combine slaw and dressing from the packet), mint and chilli in a bowl. Season. Divide potato, schnitzels and slaw among plates. Serve with lemon wedges.
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