This quick tea time treat is perfect for a fakeaway or as a weekday dinner!
Cooking time: 20 mins
Serves: Serves 4
- 500g lean mince from The Meat Box Company
- 1 small onion, diced fine
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tbsp fresh ginger, chopped fine or 1 tsp powder
- ½ tbsp Dijon mustard
- Handful of chopped fresh herbs, parsley, mint, coriander
- 1 tsp salt
- 1 tsp pepper
- 2 x Avocado
Combine the marinade ingredients altogether and add to the beef mince. Mix well, cover and leave to marinade in the refrigerator for 1 hour. Submerge the wooden skewers in water for around half an hour. Shape the mince mixture into 10 x 2 inch sausage shapes, thread them onto the skewers and return to the refrigerator until ready to cook. Heat up a frying pan over a medium heat, add a tablespoon of oil to the pan, place the skewers in the pan and cook for 2 minutes on each side until nicely golden brown and cooked through.
Roasting the Avocado (pre heat oven 180c)
Cut the avocado in half and place on a baking tray with the broccoli and cauliflower florettes. Drizzle with some olive oil and season with salt and pepper and a touch of paprika. Cook in a pre heated oven 180c for 15-20 minutes, remove from the oven and allow to cool for 1 minute before serving.
Why not add…
Roasted Red Pepper Dressing
- 1 large red pepper
- 1 cayenne pepper, cut in half deseeded and cored
- 1 small new potato about 30g cooked
- 2 tsp clear runny honey
- 1 tsp Dijon mustard
- 2 tsp white wine vinegar
- 1 tbsp fresh chopped coriander (optional)
- Salt and Pepper to taste
Heat the oven to 180c, put the pepper and cayenne pepper on a baking tray and roast in the oven until the pepper skin is blackened. Pull off the stalk and scrape out the seeds, remove the blackened skin and place in a food processor with the rest of the ingredients. Liquidise until nice and smooth. Season to taste and thin with water if needed.