Rach's Co­rian­der, Le­mon & Chili Pork Balls

Camper Trailer Australia - - 10 - BUCK CHALLENGE -

IN­GRE­DI­ENTS Three cloves fresh gar­lic, minced – $0.44 Onion, finely chopped – $0.31 2 fresh chilies – $0.26 500g pork mince – $3.75 (you’ll need to shop around) Din­ner roll – $0.35 Sweet chili sauce – $1.89 The rind from a le­mon – $0.62 Co­rian­der bunch – $0.79 (mar­ket) Ver­mi­celli rice noo­dles - $1.29 1 car­rot – $0.26 GRAND TO­TAL - $9.61 Like most journos I am a true tight-arse, so I thought I had this licked, but it took a few stabs to get it right, what with the cost of spices and sauces. Thank­fully, my lo­cal mar­ket hooked me up with fresh co­rian­der (a bar­gain at 79c a bunch) and un­pack­aged veg for a gen­uine tasty $10 meal. Now, you’ll no­tice I priced the le­mon, but a true tight-arse will have ac­cess to a lov­ingly-tended sup­ply, mak­ing room in the bud­get for the broc­coli that you may or may not shove down the throats of your pre­cious crew.


To start with, fry the onion on low heat un­til soft then add the gar­lic and chili (with or with­out the seeds, up to you) then cool. Place the mince in a bowl, grate the din­ner roll and hold it to­gether with a splash of sweet chili sauce. Add in the rind, a fist­ful of finely chopped co­rian­der and the onion, gar­lic and chili. Roll into balls and flat­ten. Fry the out­side, then place in an al­loy-lined camp oven and bake for 15 min­utes, or just char the liv­ing be-Je­sus un­til they’re cooked through. Next, soak the noo­dles in warm wa­ter per the in­struc­tions and serve with more chili sauce, diced car­rot and gar­nish with said broc­coli. If I’m hon­est, my girls (aged three and five) pre­ferred the Mars Bar jaf­fles bet­ter – prob­a­bly due to the green bits – so I’m go­ing to use dried spices next time. My hus­band loved them though, steal­ing my next day’s lunch when I wasn’t look­ing (ahh.. bless).

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