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Beef Schnitzel Burger

Crunchy and Crispy Burger packed with Veg

4

Serves

30 mins

Prep Time

3 mins

Cook Time

Kathy Paterson

Recipe author

Kathy Paterson

A burger with lots of great textures. You could use your favourite coleslaw in place of the green cabbage or add some fresh chopped herbs to the cabbage as well.

A burger with lots of great textures. You could use your favourite coleslaw in place of the green cabbage or add some fresh chopped herbs to the cabbage as well.

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Burger,

Beef,

Lunch,

Dinner,

Family Favourites,

Ingredients

Beef Schnitzel

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4 slices Quality Mark beef schnitzel

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1/4 cup plain flour

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1 egg

lightly beaten with 2 Tbsp water

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2 cups dried breadcrumbs

i

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oil

for frying

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salt

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black pepper

To Serve

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4 hamburger buns

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4 tsp mayonnaise

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4 good handfuls cabbage

finely shredded

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cauliflower pickle

see recipe below

Cauliflower Pickle

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400g cauliflower

broken into florets and thinly sliced

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3 Tbsp bread and butter pickles

chopped, plus a little pickling liquid

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2 Tbsp yoghurt

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1 tsp Dijon mustard

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salt

Method

To Make Beef Schnitzel

To Make Cauliflower Pickle

To Serve

1

Use kitchen scissors to make small cuts around the edge of each piece of beef so they don’t curl during cooking.

2

Put the flour, egg and breadcrumbs in separate shallow bowls. Coat a piece of beef in the flour, shaking off excess, then dip in the egg and finally coat in the breadcrumbs. Put in the fridge while you heat the oil.

3

Heat a large frying pan over medium heat and add enough oil to cover the base. Once the oil is hot, add the beef pieces, in batches if necessary, and cook for 3-4 minutes, turning once. Drain on crumpled kitchen paper and lightly season.

More info

Nutrition Information per Serving (410.5g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

2507kJ

Protein

37.9g

Total Fat

14.9g

Saturated Fat

3.9g

Carbs

73.5g

Sugars

10.5g

Sodium

1972mg

Iron*

4.3mg

* Percentage of recommended daily intake (Aust/NZ)

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