Mexican Rissoles on a Layer of Salsa

This hot dish is best to eat in the evening. A perfect day to wrap up your day with some spicy goodness!
 

What you need:

For Salsa:

• Finely chopped:
• 1 medium tomato
• ¼ of large cucumber
• ¼ red onion
• half avocado
• juice from ½ a lime
• chili powder to taste
• Iceberg lettuce

For Rissoles:

• 500g of ground beef
• 1 chopped medium onion
• 2 cloves of garlic minced
• ¼ cup of almond meal
• chili to taste

What you do:

1. Dice all salsa ingredients, mix in a bowl and refrigerate.
2. Sautee onion and let it cool.
3. Mix in a bowl beef, almond meal and chili.
4. Once your onion has cooled down add it to the mix and mix everything together.
5. Roll the mixture into 10 balls and cook on a low heat in the pan sprayed with Pam.
6. Put a layer of Salsa on a lettuce leaf.
7. Add 3 rissoles and enjoy!

Makes 5 serving.

Nutrient breakdown per serving:

• Calories: 423
• Carbs: 8
• Protein: 36
• Fat: 25
• Fiber: 3

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