Tomato Meatball Wraps

Feed the family for just £3.41 with our Italian-style tomato meatball wraps - they're also a great way to do something different and tasty with mince beef

Ingredients:

• 500 grams minced beef
• 1 teaspoon mixed herbs
• 2 cloves garlic, crushed
• 1 tablespoon oil
• 400 grams tinned chopped tomatoes
• 2 tablespoons tomato puree
• 8 wholemeal tortillas
• 100 grams cheddar
• 1 carton soured cream

Directions:

1. Mix the beef with the herbs and seasoning. Divide into 24 and roll into balls. Heat the oil in a large frying pan and fry the meatballs for 10 mins until golden.

2. Add the chopped tomatoes and purée and cook for a further 10 mins. Warm the tortillas according to pack instructions.

3. Spoon the meatballs over the tortillas, sprinkle over the cheese and add a dollop of soured cream. Fold up and serve with salad.

(Serves 4)

Source goodtoknow.co.uk

Lamb and Pea Keema Curry

Ingredients:

• 1 tablespoon oil
• 1 onion, finely chopped
• 500 grams minced lamb
• 1 teaspoon cumin seeds
• 2 tablespoons curry paste
• 200 milliliters chicken stock
• 200 grams frozen peas
• 1 lemon, juiced
• 3 tablespoons fresh coriander
• basmati rice, warmed naan bread and thick natural yogurt

Directions:

1. Heat the sunflower oil in a large non-stick frying pan over a medium heat. Add the onion and cook for 5 minutes or until starting to brown. Increase the heat to high, add the lamb mince and cook for 5 minutes, until browned.

2. Stir in the cumin seeds and curry paste. Cook for 2 minutes, then stir in the chicken stock. Add the petit pois (no need to defrost) and bring to the boil. Simmer for 5-10 minutes, until most of the liquid has evaporated.

3. Squeeze over a little lemon juice and add 3 tablespoons chopped fresh coriander. Serve with steamed long grain rice, warmed naan bread and a spoonful of thick natural yogurt.

(Serves 4)

A tasty lamb and pea curry recipe that you'll have on the table faster than a takeaway delivery

Source - traditional

Spicy Beanburgers

Serve these vegetarian burgers as lunch or dinner with a salad of sliced tomatoes and finely sliced red onion, drizzled with olive oil

Ingredients:

• 420 grams canned red kidney beans, rinsed and drained
• 175 grams wholegrain breadcrumbs
• 100 grams unsalted peanuts or cashews
• 1 small red onion, finely chopped
• 1 tablespoon medium curry paste
• 50 grams fresh root ginger, grated
• 3 eggs, beaten
• 2 tablespoons groundnut oil
• 4 wholemeal rolls

Directions:

1. Tip the beans into a bowl and lightly mash them against the side of the bowl with a fork until broken-up but not completely mashed. Stir in the breadcrumbs.

2. Blend the nuts in a food processor or blender until roughly chopped (or chop on a board by hand) and add to the bowl with the onion.

3. Beat together the curry paste, ginger and eggs and add to the bowl with a little seasoning. Add this to the breadcrumbs mixture and stir well until combined.

4. Shape the mixture into four large or eight small balls and flatten into burger shapes.

5. Heat half the oil in a non-stick frying pan and fry half the burgers for 4-5 min on each side until golden.

6. Keep warm while cooking the remaining burgers in the rest of the oil.

(Serves 4)

Feeling hungry? Serve the burgers in wholegrain rolls with a rocket or watercress garnish.

 

Source - Woman's weekly