Mexican spicy beef with corn fritters
Nutrition Info.(per serve)
- 2 corncobs, husks discarded, kernels reserved (2 cups)
- 2 tablespoons flour
- 2 spring onions, thinly sliced
- 2 egg whites
- 450g beef schnitzels, thinly sliced
- 1 tablespoon Mexican spice mix
- 2 small red capsicums, thinly sliced
- 1 small avocado, sliced
- 1 lemon, cut in wedges
- fresh coriandercilantroX
Total fat 21g
Saturated fat 5g
Dietary fibre 7g
1 Combine corn kernels, flour, onions and egg whites in a bowl. Season with black pepper.
2 Spray a large frying pan with olive oil. Set over a medium heat. Add 4 x 1/4-cup measures of corn mixture to cook 4 fritters at a time. Cook, carefully flipping each fritter once, for 4-5 minutes or until browned. Transfer fritters to a plate and cover to keep warm. Set aside. Wipe pan to clean.
3 Combine beef, spice mix and capsicums in a bowl. Spray frying pan with oil and set over a high heat. Cook beef mixture, in batches, for 1-2 minutes or until browned.
4 Plate up fritters with beef mixture, avocado and lemon wedges. Garnish with coriander then serve.
Make it gluten free: Use rice flour instead of wheat flour and check Mexican seasoning is gluten free.