Get back to basics with your weeknight dinners and enjoy this budget-friendly beef schnitzel with potato wedges using minute steak.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
6 potatoes, cut into wedges
3 tbsp vegetable oil
600 g minute steaks
⅓  cup flour
2 eggs
1½ cups breadcrumbs

METHOD
For the wedges
1. Preheat oven to 200°C.
2. Add the potatoes to a pot of cold salted water. Bring to the boil, then reduce to a simmer for 5 minutes. Drain and cool.
3. Toss the wedges in the oil and season. Arrange skin-side down in an oven tray.
4. Pop in the oven and reduce the heat to 180°C. Roast for 1 hour, until golden and crispy. Season to taste.
For the beef schnitzel
1. Use a rolling pin to flatten the steaks slightly and season well with salt and pepper.
2. Add the flour, eggs and breadcrumbs to 3 separate plates. Coat each steak in the flour, then egg and lastly breadcrumbs. Arrange on a baking tray and chill for 20 minutes.
3. Heat oil in a pan over high heat. Fry the steaks for 3 minutes on each side, until golden.
4. Slice the steaks and serve with the wedges.

Tip
Breadcrumbs can be pricey, but you can crush up some cornflakes and season them with salt and pepper for a budget-friendly option that will add some extra crunch.

Recipe & styling: Elizabeth MacKenzie
Photography: Jotham van Tonder // HMimages.co.za

Another pairing you can’t go wrong with is tikka chicken wings and potato wedges!

The post Budget-friendly beef schnitzel with potato wedges appeared first on MyKitchen.

Skip the fast food and opt for making your own crispy chicken right at home. Pair this dish with some home-made sweet potato wedges for extra deliciousness!

SERVES 4–6 // COOKING TIME 1 hour 10 min

INGREDIENTS
For the sweet potato wedges
2 tbsp cornflour
2 tsp curry powder
1½ tsp garlic powder
3 sweet potatoes, cut into wedges
2 tbsp olive oil
For the crispy chicken
8 skinless chicken pieces
1 egg
2 tbsp milk
¾ cup cornflakes crumbs
1 tsp paprika
1 tsp chicken stock powder
1 tsp mixed dried herbs
For the guacamole
1 avocado
½ cup coriander
1 green chilli, chopped
1 garlic clove, grated
2 tbsp lime juice

METHOD
For the sweet potato wedges
1. Preheat oven to 200°C.
2. Mix the cornflour, curry powder and garlic together. Toss through the wedges.
3. Arrange them in a single layer on a lined baking tray. Drizzle with olive oil.
4. Bake for 30–35 minutes, tossing halfway through, until cooked through and crispy on the edges. Season.
For the crispy chicken
1. Season the chicken.
2. Whisk the egg and milk together. In a separate bowl, mix together the cornflake crumbs, paprika, stock powder and herbs.
3. Dip the chicken pieces into the egg mix and then the crumbs.
4. Arrange on a lined baking tray and drizzle with olive oil. Bake for 40 minutes, until cooked.
For the guacamole
1. Add all the ingredients to a food processor and blend until smooth. Season to taste.

Recipe & styling: Kate Turner
Photography: K-Leigh Siebritz // HMimages.co.za

The home-made takeout doesn’t end here – check out this sweet and sour pork next!

The post Crispy chicken with sweet potato wedges appeared first on MyKitchen.

Add a bit of spice to your weeknight meals and try these Tikka chicken wings with potato wedges, the perfect hot comfort dish!

SERVES 4 // COOKING TIME 1 hour 15 min

INGREDIENTS
¼ cup tikka spice
1 cup plain yoghurt
1 kg chicken wings
5 potatoes, cut into wedges
Handful micro herbs

METHOD
1. Whisk together the tikka spice and yoghurt until fully combined.
2. Pour over the chicken wings and toss until they are well coated. Allow to marinate for 2 hours.
3. Preheat oven to 200°C and line a baking tray.
4. Toss the potato wedges with enough vegetable oil to coat them and season well.
5. Spread wedges out on the prepared tray and bake for 30–40 minutes, until crispy and cooked through.
6. Once the potatoes are done, increase the oven temperature to 230°C. Line another baking tray with foil and position a wire rack over it.
7. Arrange the wings on the rack and bake for 25 minutes, until cooked through and slightly charred.
8. Serve with the potatoes and fresh micro herbs.

Recipe & styling: Leila-Ann Mokotedi
Photography: Jotham van Tonder // HMimages.co.za

The post Tikka chicken wings with potato wedges appeared first on MyKitchen.

Tasty serving snacks coming your way! These bacon-wrapped wedges make amazing party snacks for any occasion, even if that occasion is just Wednesday.

SERVES 4 // COOKING TIME 55 min

INGREDIENTS
6 large potatoes
Olive oil
Salt and black pepper
18 rashers streaky bacon

METHOD
1. Preheat oven to 200°C and line a baking tray with foil.
2. Cut the potatoes into wedges. Toss with a generous drizzle of olive oil and season well with salt and pepper.
3. Cut the bacon rashers in ½ diagonally. Wrap each wedge with a slice of bacon. Place on the baking tray.
4. Bake for 20 minutes, then flip and bake for another 20 minutes, until potatoes are golden brown and bacon is crispy.
5. Serve with guacamole.

Recipe & styling: Amerae Vercueil
Photography: Kendall-Leigh Nash/HMimages.co.za

The post Bacon-wrapped wedges appeared first on MyKitchen.

This is the budget-friendly, vegetarian burger meal you’ve been waiting for. We have all the good things: potato wedges, a salad full of avocado and some scrumptious lentil burgers. Dinner is served!

SERVES 4 // COOKING TIME 25–30 min

INGREDIENTS
For the wedges
4 potatoes, cut into wedges
3 tbsp vegetable oil
1 tsp paprika
Salt and black pepper
For the burgers and salad
3 tbsp vegetable oil
1 onion, peeled and grated
2 cloves garlic, peeled and crushed
250g red lentils, cooked as per packet instructions
85g couscous
1 egg
4 hamburger rolls, halved and toasted
1 avocado, peeled, pitted and sliced
3 tbsp olive oil
Zest and juice of ½ lemon
120g mixed lettuce and wild rocket

METHOD
For the wedges
1. Preheat oven to 180°C.
2. Place the wedges on a baking tray. Coat with oil, paprika, salt and pepper, and toss. Bake for 25–30 minutes, until golden and crispy.
For the burgers and salad
1. Heat 1 tbsp vegetable oil in a pan over medium heat and fry the onion and garlic for 5 minutes, until soft. Add the lentils and cook for a few minutes to release the moisture.
2. Place the lentil mixture, couscous and egg in a food processor. Pulse to blend to a rough mixture. Shape into 4 patties.
3. Heat the remaining vegetable oil in a pan over medium heat. Fry the patties for 2–3 minutes on each side, until brown and crispy.
4. Toss the avocado with the olive oil and lemon zest and juice. Season.
5. Place the patties on the toasted rolls and garnish with rocket. Serve with dressed avocado, lettuce and potato wedges on the side.

The post Lentil burgers with potato wedges and avo salad appeared first on MyKitchen.