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Categories:
onion garlic red kidney beans chile salt fresh ground black pepper fresh coriander avocados sweet chili sauce lemon olive oil mixed salad greens sour cream
Viewed: 42 - Published at: 4 years agoIngredients
- 1 small onion
- 4 garlic cloves
- 12 red capsicum
- 1 (200 g) can kidney beans
- 1 teaspoon chile, minced
- 500 g ground beef
- salt, to taste
- fresh ground black pepper, to taste
- 3 tablespoons fresh coriander, chopped
- 2 avocados
- 1 teaspoon sweet chili sauce
- 1 lemon, juice of
- 2 tablespoons olive oil
- 8 pita breads
- 100 g mixed salad greens
- 150 ml sour cream
Method
- Peel and grate the onion, peel and crush the garlic, deseed and chop the red capsicum, drain and chop the beans; in a bowl, mix together the beans, onion, garlic, red capsicum, chillies, beef, seasoning and half the coriander, until they are well-combined.
- Divide the beef mixture into 32 pieces, then roll them into balls; place the balls on a baking sheet and chill for 30 minutes.
- Meanwhile, halve the avocados and remove the stones, peel and chop the flesh and put in a bowl; stir in the chilli sauce, lemon juice and the remaining coriander.
- Heat the oil in a pan, fry the meatballs in batches for 6 minutes, turning occasionally, until cooked and tender.
- Lightly toast the pita breads and split open, fill with mixed salad leaves and meatballs, spoon over the avocado mixture and sour cream and serve immediately.
- Chef's Tip: These meatballs can be placed uncooked between layers of greaseproof paper and frozen for up to a month.
- Thaw at room temperature before frying.
