Ingredients
- 1kg beef mince
- Thick stem of broccoli, trimmed and grated
- 1 carrot, grated
- 2 x spring onions finely sliced
- 1 x red capsicum, finely diced
- 1 pk Singapore noodles, soaked in boiling water for 5 mins then drained **
- 1 cup gluten free cornflakes, finely crushed
- Handful of parsley, chopped (can also use coriander)
- 2 eggs, to bind
- Slosh of sweet chilli sauce
- Sea salt and cracked black pepper, to taste
- Sweet chilli sauce, additional
Preparation
- Put all ingredients (except the additional sweet chilli sauce) into a bowl then using disposable food handling gloves mix thoroughly squeezing the mixture slightly to bind. Mixture should be pliable not sloppy to form up small balls (size of a golf ball). If mixture is still too wet add more crushed cornflakes to acquire the right consistency.
- Place one ball in the microwave for one minute to taste test. Adjust seasoning if necessary.
- Pour additional sweet chilli sauce into a small bowl then gently toss each ball separately in the sauce to coat.
- Transfer to an oven tray lined with baking paper.
- Repeat process until all balls are coated, then bake at 180°C for approximately 30 minutes or until golden.
- If making the balls to hamburger size, flatten tops a little and bake for 40-45 minutes.
- These balls can be made ahead and stored either cooked or uncooked in your freeze.
- If storing in freezer (whether cooked or uncooked) place a piece of baking paper between each layer so that the balls or hamburgers don’t stick to each other.
- This recipe can also be used as a meatloaf. Simply follow as above then spray a loaf tin/orange cake tin with cooking oil then line with baking paper. Press mixture into tin then lightly “flood” the top with sweet chilli sauce (to form a glaze in the top). Bake at 180°C for approximately 1 hour. Slice and serve with some Tomato, Coriander and Chilli Jam.
Tip
Can use vermicelli rice noodle to create a “spidery” effect – again, soak in boiling water before use.
Recipe Courtesy of Passion in the Pantry Pty Ltd
Contact: Lynlea Brumley: 98171359 / 0411 862 122