December 28, 2017
Dinner, Lunch, Main Dish,
Beef, Ground Beef, Dairy, Cheese, Cheddar, Fruit, Avocado, Mexican, Budget-Friendly, Quick Meals, Weeknight Meals, Stove Top, Sandwiches more
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"From our Sunday newspaper The Sunday Times."
Combine mince, corn, breadcrumbs, spice mix, 1/3 cup cheese and 1/3 cup coriander in a big bowl and then add pepper.
In damp hands, shape into 32 rissoles, each using 1 1/2 tablespoon of the mix.
Heat oil in a big non-stick frying pan over medium-high heat and cook rissoles for 2 minutes each side and then reduce heat to medium and cook for a further 4 minutes or until heated through and then drain.
Place tortillas on a flat surface and top with beans, rissoles, avocado and a dollop of sour cream and then fold tortillas to enclose filling and serve with lime wedges.
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