1 Onion, chopped
500 g Beef Mince
1 can Black Beans
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
1 tsp Salt
1 tsp Ginger and Garlic Paste
2 tsp Lemon Juice
3 tbsp White Vinegar
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.
In a bowl mix avocado, lemon juice, and salt & pepper. Using an electric mixer, whisk the avocado until smooth.
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.