Ingredients:
1 small onions
4 garlic cloves
1/2 red capsicums
1 (200 g) cans kidney beans
1 teaspoon chilies, 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 lemons, juice of
2 tablespoons olive oil
8 pita breads
100 g mixed salad greens
150 ml sour cream
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 27 min.