Thursday

RISSOLE TORTILLAS

SERVES 4 PREP 15 MINS COOK 10 MINS PER SERVE 3013kj

8 bought beef rissoles

1 tbsp vegetable oil

2/3 cup extra-light sour cream

1/3 cup finely chopped coriander

3 tomatoes, finely chopped

1 avocado, halved, seeded, peeled, finely chopped

1 red onion, finely chopped 8 small flour tortillas, warmed, to serve

1 Lebanese cucumber, cut into ribbons

1 In a large frying pan, heat oil on high. Fry rissoles 4 mins each side or until cooked. Transfer to a plate, cover with foil, set aside 5 mins. Cut rissoles in half.

2 In a small bowl, whisk sour cream and coriander in a bowl. Season.

3 In a bowl, combine tomato, avocado and onion.

4 Top each tortilla with sour cream mixture, cucumber, rissole halves and tomato mixture.