Mexican spicy beef with corn fritters
- 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
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.
Nutrition Info (per serve)
Total fat 21g
–Saturated fat 5g
Dietary fibre 7g
Make it gluten free: Use rice flour instead of wheat flour and check Mexican seasoning is gluten free.
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