Name: Rissoles with corn chip salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 650 gram lean beef mince; 30 gram sachet taco seasoning mix; 1 tablespoon vegetable or olive oil; 6 iceberg lettuce leaves, coarsely torn; 4 tomatoes, cut into wedges; 1 avocado, sliced; 1/4 cup chopped coriander; 2 tablespoon lemon juice; 2 cup (60 grams) plain round corn chips; chunky salsa and sour cream, to serve

Ingredients

650 gram lean beef mince

30 gram sachet taco seasoning mix

1 tablespoon vegetable or olive oil

6 iceberg lettuce leaves, coarsely torn

4 tomatoes, cut into wedges

1 avocado, sliced

1/4 cup chopped coriander

2 tablespoon lemon juice

2 cup (60 grams) plain round corn chips

chunky salsa and sour cream, to serve

Method

1.Combine mince and seasoning mix in a bowl. Using damp hands, shape mixture into 12 rissoles. In a large frying pan, heat half the oil over moderate heat. Cook rissoles, in batches, 4 minutes each side or until browned and cooked.

2.Meanwhile, place lettuce, tomato, avocado and coriander in a large bowl. Combine lemon juice and remaining oil in a jug. Pour dressing over salad; toss to combine. Add corn chips; toss to combine.

3.Divide rissoles and salad among serving plates. Top with salsa and sour cream. Serve.

To avoid a soggy salad, add dressing and corn chips just before serving. Use chicken or pork mince instead of beef. Swap taco seasoning for Middle Eastern seasoning, and replace corn chips with grilled torn Turkish bread.
Note

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Ingredients

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