Herb-crumbed beef with creamy mash

Serves: 4

Time to make: 30 mins

Ingredients

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¼ cup gluten-free cornflourcornstarchX

3 egg whites, lightly beaten

1 cup quinoa flakes

¼ cup finely grated parmesan cheese

¼ cup finely chopped fresh flat-leaf parsley

8 x 60g beef schnitzels

600g desiree potatoes, peeled, cut in chunks

⅓ cup warm skim milk

4 cups steamed frozen vegetables such as green beans and snow peas

1 lemon, cut in wedges

Instructions

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1 Preheat oven to 200ºC and line a large baking tray with baking paper. Place cornflour in a shallow bowl and season with freshly ground black pepper. Place egg whites into a second bowl. Mix quinoa flakes, parmesan and parsley in a third bowl.

2 Dip a piece of schnitzel into cornflour to coat, then into egg white and finally into quinoa flakes. Repeat with the remaining schnitzel.

3 Spray schnitzels on both sides with oil, place onto prepared tray and bake for 15 minutes, turning once or until golden.

4 Meanwhile, cook potatoes in a large saucepan of boiling water for 12-15 minutes or until tender. Drain, then return to saucepan. Add warm milk and mash until smooth. Season with ground black pepper and keep warm.

5 Divide mash among plates, top each with 2 pieces of schnitzel, serve with greens and a lemon wedge.

Nutrition Info (per serve)

Calories 495 cal

Kilojoules 2070 kJ

Protein 41 g

Total fat 15 g

Saturated fat 5 g

Carbohydrates 50 g

Sugar 8 g

Dietary fibre 7 g

Sodium 220 mg

Calcium 170 mg

Iron 5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.