Ingredients
1 Onion, chopped
500 g Beef Mince
1 can Black Beans
5 Limes
2 Tomatoes
2 Red Onion
250 g Sour Cream
1/2 cup Coriander, chopped
1 tsp Jeera (Cumin) Seeds
3 tsp Taco Spice
100 g Butter/Margarine
1/3 cup Milk
4 Eggs
1 tsp Salt
1 tsp Ginger and Garlic Paste
2 tsp Lemon Juice
3 tbsp White Vinegar
Instructions
Method
Brown onions in oil with cumin seeds, salt, add mince, stir in taco spice and ginger and garlic, add black beans and allow to cook for 8-10 min.
Boil potatoes cut into small cubes in a separate pot until soft. Pour out excess water, add 50g butter and milk, with ½ tsp salt, and mash until smooth.
Mix mince and bean mixture with mash until a thick consistency, spooning in the mash into the mince mixture. Take a tablespoon full of mixture and form into balls.
Beat eggs in a bowl and place panko crumbs in a separate bowl.
Dip balls one at a time, first in the egg mix, then in the crumbs, and place on a plate or baking paper on a tray. Once you’ve done this with all your mixture, place it in the refrigerator to set. Then fry in oil until golden brown.
Avocado puree
In a bowl mix avocado, lemon juice, and salt & pepper. Using an electric mixer, whisk the avocado until smooth.
Tomato salsa
Dice tomatoes small, add small diced red onions with vinegar and a pinch of salt.
Herb infused Sour Cream
In a bowl add chopped coriander and sour cream and blend until smooth.