Friday - - Food -

Prep time 15 mins Cook­ing time 30 mins Makes 12

Olive oil, for fry­ing 12 corn tor­tilla wraps Sour cream, to serve Na­cho chips, to serve FOR THE PAT­TIES: 4 slices bread, crusts re­moved and crumbed 2 tbsp chopped co­rian­der 1 red onion, finely chopped ½ fresh jalapeño chilli, seeds re­moved and finely chopped 500g minced beef chuck 1 tbsp tomato sauce 1 large egg FOR THE SALSA: 250g peeled, de­seeded, chopped to­ma­toes 250g baby roma to­ma­toes, chopped 3 shal­lots, chopped Juice of 1 lime 1 green chilli, chopped 4 tbsp chopped co­rian­der ½ tsp salt 2 tbsp red grape vine­gar ½ tsp cayenne pep­per FOR GUA­CAMOLE: 1 tbsp fresh lime juice A pinch of brown sugar Pulp of 2 ripe av­o­ca­dos 2 tbsp chunky cot­tage cheese

Blitz the bread to form fine bread­crumbs. Place in a large bowl with co­rian­der, onion, jalapeño, beef and tomato sauce. Sea­son with salt and pep­per, and crack the egg into the bowl. Us­ing your hands, com­bine the mix­ture well. Di­vide into 12 por­tions and roll into meat­balls. Ar­range on a tray and flat­ten into pat­ties. Re­frig­er­ate for about 15 min­utes or un­til ready to cook. To make the salsa, com­bine to­ma­toes, shal­lots, lime juice, chilli and co­rian­der in a bowl. Add salt, vine­gar and pep­per and stir through. Re­frig­er­ate un­til ready to serve. To make the gua­camole, add lime juice, sugar and some salt and pep­per to the avo­cado. Mash lightly so it’s still chunky and stir in the cheese. Cover with cling film (let it touch the sur­face of the mix­ture, to help pre­vent ox­i­da­tion), and re­frig­er­ate un­til needed. Heat oil in a large fry­ing pan over medium heat. Fry pat­ties for 3 min­utes on each side, press­ing down a lit­tle with a spat­ula, mak­ing sure the whole patty is in con­tact with the pan. Cook to pref­er­ence. Warm the tor­tilla wraps in a dry fry­ing pan un­til slightly soft­ened. Build your wrap with gua­camole, pat­ties, salsa and dol­lop of sour cream. Serve with na­cho chips on the side.

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