1.Preheat oven to 200°C (180°C fan-forced). Oil two oven trays.
2.Boil, steam or microwave potatoes until tender; drain. Mash about half the potatoes in medium bowl with butter and milk until smooth. Add remaining potatoes to bowl; crush roughly with fork. Cover to keep warm.
3.Combine crumbs, oregano and rind in medium bowl. Coat schnitzels, one at a time, in egg white then crumb mixture. Spray with cooking oil; place on trays with tomatoes. Cook, about 10 minutes or until schnitzels are cooked through. Serve schnitzels and tomatoes with smash.
Potato smash is a great way to do something different with potatoes; it’s easy to prepare and yummy to eat. Did you know? Cooking tomatoes with a little oil, especially olive oil, boosts lycopene absorption. Lycopene is a potent antioxidant that protects body cells from damage by free radicals.