What's for dinner?

Your weeknight cheat sheet is here! These dinners will have everyone back for seconds

PORK & KIDNEY BEAN TACOS SERVES 4 PREP 20 MINS COOK 15 MINS

1 tbsp vegetable oil

1 onion, sliced

500g pork mince

2 x 400g cans kidney

beans, rinsed, drained

35g sachet taco seasoning

¼ cup finely chopped jalapenos

¼ cup finely chopped parsley

8 taco shells

1 avocado, seeded, finely chopped

1 cup shredded red cabbage

2 tomatoes, diced

½ cup shredded tasty cheese

1 Preheat oven to 180°C.

2 In a large frying pan, heat oil on medium. Saute onion 2-3 mins until tender. Add pork, and cook 4-5 mins, breaking up lumps. Stir in kidney beans and seasoning and cook 3-4 mins until liquid evaporates. Mix jalapenos and parsley through. 3 Meanwhile, place taco shells on an oven tray. Bake 5 mins until heated through.

4 Serve taco shells filled with pork and bean mix, avocado, cabbage, tomato and cheese.

TUNA SWEETCORN PATTIES

750g potatoes, peeled, quartered

425g can tuna, drained

125g can sweetcorn, drained

½ cup chopped parsley

2 green onions, finely sliced

1 tbsp horseradish cream

2 tbsp capers, drained, rinsed, chopped

½ cup plain flour

2 eggs, beaten

2 cups dried breadcrumbs

oil, for shallow-frying

lemon wedges, salad, to serve

1 Cook potatoes in large saucepan of boiling salted water 15-20 mins.

Drain and set aside in colander 5 mins. Tip into a bowl, season and mash well.

2 Stir in tuna, sweetcorn, parsley, onions, horseradish and capers. Season. Shape into 12 even-sized patties and arrange on a tray. Chill about 20 mins until cold and firm.

3 Dip each patty into flour, shaking off excess. Coat in egg, then crumbs, pressing firmly. Chill 15 mins.

4 In a large frying pan, heat oil on medium. Shallow-fry patties, in two batches, 2-3 mins each side until golden. Drain on paper towel. Serve with lemon and salad of choice.