Na­cho-coated Cheese Balls with Lime Yo­ghurt

Recipes+ - - Contents -

SERVES 2 PREP 15 min­utes COOK 20 min­utes

Re­served cooked rice (see Savoury Mince

recipe, above)

Re­served Savoury Mince (recipe, above) 1 egg, lightly whisked

50g na­cho cheese corn chips, crushed Cook­ing oil spray

½ cup Greek-style nat­u­ral yo­ghurt 1 tea­spoon finely grated lime zest 1 ta­ble­spoon lime juice

2 ta­ble­spoons chopped flat-leaf pars­ley


Lime wedges, to serve

1 Pre­heat oven to 220ºC/200ºC fan-forced. Grease and line an oven tray with bak­ing pa­per. Com­bine the re­served rice, re­served savoury mince and egg. Roll ¼-cup por­tions of mix­ture into 6 balls. Coat in corn chips. Place on pre­pared tray. Spray with oil.

2 Bake for 20 min­utes or un­til heated and golden brown. Whisk the yo­ghurt, zest and juice in a bowl. Sprin­kle cheese balls with pars­ley (if us­ing). Serve with lime yo­ghurt and lime wedges.

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