Super Food Ideas - - WEEK 4 -


4 x 20cm flour tor­tillas, cut into wedges Olive oil spray 500g lamb mince ¾ cup fresh bread­crumbs 1 egg, lightly beaten 2½ tea­spoons piri-piri sea­son­ing ¼ cup veg­etable oil ½ small pineap­ple, peeled, sliced ¼ red cab­bage, finely shred­ded 2 ta­ble­spoons lime juice 125g cherry toma­toes, halved ½ red onion, finely chopped 1 ta­ble­spoon chopped fresh co­rian­der leaves ¼ cup light sour cream and 1 lime, cut into wedges, to serve

1 Pre­heat oven to 200°C/180°C fan-forced. Line a baking tray with baking pa­per. 2 Place tor­tilla wedges, in a sin­gle layer, on pre­pared tray. Spray with oil. Bake for 10 min­utes or un­til golden and crisp.

3 Mean­while, com­bine mince, bread­crumbs, egg and 2 tea­spoons sea­son­ing in a bowl. Sea­son with salt and pep­per. Roll level ta­ble­spoons of mix­ture into balls. Heat 2 ta­ble­spoons oil in a large fry­ing pan over medium-high heat. Cook meat­balls, turn­ing oc­ca­sion­ally, for 5 to 7 min­utes or un­til browned and cooked through. Trans­fer to a plate. Cover to keep warm. Re­turn pan to heat. 4 Place pineap­ple in a bowl. Add re­main­ing sea­son­ing. Toss to coat. Add to pan. Cook for 2 to 3 min­utes each side or un­til be­gin­ning to char. 5 Toss cab­bage, half the lime juice and half the re­main­ing oil in a bowl. Sea­son with salt and pep­per. Com­bine tomato, onion, co­rian­der and re­main­ing lime juice and oil in a bowl. Di­vide tor­tilla wedges, meat­balls, pineap­ple, cab­bage and tomato mix­ture among serving bowls. Serve with sour cream and lime wedges. NU­TRI­TION: (per serve) 2447kj; 31.3g fat; 9.8g sat fat; 34.6g pro­tein; 38.5g carbs; 5.5g fi­bre; 131mg chol; 760mg sodium.

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