Set oven to 250ºC.
Cut potatoes into thin rounds (see notes). Toss with oil and season with salt. Arrange on a lined oven tray and roast for 18-20 minutes.
2. Toss the coleslaw
Slice capsicum and spring onions. Toss with cabbage, aioli and 1/2 tbsp olive oil in a large serving bowl. Season with salt and pepper, set aside.
3. Cook the corn
Place corn cobettes in a saucepan with water (see notes). Bring to the boil, drain and place in a serving bowl.
4. Cook the scallopini
Heat a frypan over high heat. Lightly coat scallopini with oil, season with salt and pepper. Cook in batches for 1 minute on each side or until cooked to your liking. Remove to a plate.
5. Make garlic oil
Peel and slice 2 cloves garlic. Reduce pan heat to medium. Add garlic, 2 tsp smoked paprika and 3 tbsp olive oil (see notes). Cook for 1-2 minutes to heat through. Pour over scallopini.
6. Finish and plate
Serve scallopini with roast potatoes, corn cobs and coleslaw (see notes).
Serve with mashed potatoes if short on time!
The thinner the potatoes, the shorter the cooking time. Use a mandolin to thinly slice potatoes if you have one.
Add corn to oven tray to roast if preferred!
Serve with any remaining burger relish from recipe 2.
Add some ground chilli or chilli flakes at step 5 if you like some heat!
No beef option - beef scallopini is replaced with chicken schnitzels (600g). Increase cooking time to 4-5 minutes on each side or until cooked through.
Medium potatoes, 3
Green capsicum, 1
Spring onions, 1/4 bunch *
Shredded cabbage, 1 bag (400g)
Corn cobettes, 1 packet
Beef scallopini, 10-pack
Garlic, 2 cloves
From your pantry
Olive + oil (for cooking), salt, pepper, smoked paprika