Fry’s Golden Crumbed Schnitzel ‘Gyro’ with Tropical Salsa
- Prep Time: 90
- Cook Time: 15
- Total Time: 1 hour 45 minutes
- Yield: 4
- Category: 30-Minutes; Braai; Cook Time; Dish Type; easy; Lunch; Mains; Meals and Courses; Seasonal; Special Diets; Spring; Summer; Vegan
Description
Fry’s Crispy schnitzels all wrapped up in a toasty flatbread.
Ingredients
Vegan flatbread
1/2 tsp (2.5 ml) sugar
2 C (500 ml) flour
2 ½ tsp (12.5 ml) dry instant yeast
1 tsp (5 ml) fine salt
1 Tbsp (15 ml) olive oil
3/4 C (180 ml) tepid water
Tropical salsa
1 small fresh pineapple, finely diced
1 small paw-paw, finely diced
1 small red onion, finely chopped
½ red pepper, finely chopped
1 red chilli, finely chopped (optional)
Small handful fresh coriander, chopped
zest and juice of 1 lime
salt and freshly cracked black pepper
2 boxes Fry’s Golden Crumbed Schnitzel
olive oil, for brushing
To serve
baby greens
avocado, sliced
Sriracha aquafaba mayo
Instructions
Light the braai.
Vegan flatbread
Sieve all of the dry ingredients into a bowl. Add the oil and lightly mix. Add the water a little a time and incorporate to form a sticky dough. Tip the dough onto a well floured surface and knead until soft and smooth. Add a splash of olive oil to a bowl and coat the bottom and side of the bowl with the oil. Place the dough inside the bowl, cover with a damp kitchen towel and leave somewhere warm to rise for an hour. The dough should double in size.
Once the dough has risen, tip out and divide into 8 balls. Roll out into circles. Brush with olive oil and braai over medium-hot coals. Once the dough bubbles, flip over using a stainless steel spatula and cook until golden on the other side.
Gently fold the flatbreads in half immediately as they come off the heat, as they will stiffen up as they cool.
Tropical salsa
While the dough is rising, combine all of the ingredients for the salsa in a bowl, season with salt and pepper to taste.
Brush theFry’s Golden Crumbed Schnitzel with olive oil and braai over hot coals.
To serve
Place a Fry’s Golden Crumbed Schnitzel on a bed of baby greens in a folded flatbread. Top with sliced avo and tropical salsa. Drizzle with Sriracha aquafaba mayo.
