Low-carb beef and pickled veg banh mi
SERVES 4 PREP + COOK TIME 30 MINUTES
FIVE INGREDIENTS
1 medium (170g) red onion
1 large (180g) carrot
1/2 bunch fresh coriander (50g)
6 (500g) thick beef sausages
1 baby (130g) cos (romaine) lettuce
STAPLES
1/4 cup (60ml) white wine vinegar
1 1/2 tablespoons caster sugar
1/2 teaspoon sea salt flakes
2 tablespoons vegetable oil 1 Cut onion in half crossways; thinly slice one half into rings; finely chop other half. Using a julienne peeler, cut carrot into thin strips (see Test Kitchen tips). Combine vinegar and sugar in a glass or stainless-steel bowl; season. Add sliced onion and carrot; toss to coat. Stand until required. 2 Wash coriander, paying particular attention to roots. Finely chop roots and stems; reserve leaves to serve. 3 Squeeze sausage meat from casings into a medium bowl. Add finely chopped onion and coriander root and stem mix; mix well to combine. Shape mixture into 20 balls. 4 Heat oil in a large frying pan over medium heat; cook meatballs, turning frequently, for 12 minutes, or until cooked through and browned. 5 Separate lettuce leaves; wash, then pat dry with paper towel. Place leaves on a platter. Drain pickled vegetables; divide among leaves. Top each with two or three meatballs and reserved coriander leaves. Not suitable to freeze or microwave.