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LSBD33
Mexican ball
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Ingredients
Directions
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Mix the mince with the crumbled tortilla chips, Mexican herbs, salt and pepper. Form 4 meatballs with moist hands.
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Heat the oil, fry the balls around brown and cook gently for 15-20 minutes with the lid on the pan.
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Bake the bacon in a hot frying pan and drain on kitchen paper.
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Puree the corn with the garlic and cottage cheese. Mix in the bacon and chives and season with pepper.
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Cover the corn buns with the iceberg lettuce and serve the Mexican balls on the buns with the corn-bacon spread. If necessary, serve some tortilla chips.
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Nutrition
575Calories
Sodium0% DV0g
Fat46% DV30g
Protein74% DV37g
Carbs12% DV37g
Fiber0% DV0g
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