Lemon chop boules "Chinese firecracker"

Name: Lemon chop boules "Chinese firecracker"
Cook time: 25 min
Total time: 25 min
Yield: 16
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Oil; 500 g mixed mince; 4 TABLESPOONS Lime juice; 4 tablespoons + possibly some Sriracha (hot chili sauce); 2 TABLESPOONS Soy sauce; 2 TABLESPOONS Agave syrup; 6 Stem/s Coriander; 1 Iceberg lettuce; 1 Spring onion; 1 bed red shiso cress; 7-10 Tbsp Organic lime wedges

AUTHOR
Leta Marks

DIFFICULTY
very easy

RATING

The last firecrackers have faded away, what remains is the desire for hangover breakfast and good intentions! "More Low Carb" is your motto for the new year? Can be implemented directly.

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 16

1 Onion
1 Garlic clove
2 TABLESPOONS Oil
500 g mixed mince
4 TABLESPOONS Lime juice
4 tablespoons + possibly some Sriracha (hot chili sauce)
2 TABLESPOONS Soy sauce
2 TABLESPOONS Agave syrup
6 Stem/s Coriander
1 Iceberg lettuce
1 Spring onion
1 bed red shiso cress
7-10 Tbsp Organic lime wedges

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a large pan. Fry the minced meat for about 5 minutes until crumbly. After about 3 minutes add onion and garlic. Mix lime juice, 4 tbsp.
2
Sriracha, soy sauce and agave syrup. Add the sauce to the minced meat and continue frying for about 1 minute. Take out and let cool down. Wash the coriander, shake dry, chop finely and mix into the mince.
3
Halve the salad, remove 16 heart leaves (as bowls for mince), wash. Clean and wash spring onion and cut into fine rings. Cut cress from the bed. Distribute the minced meat in the salad leaves. Sprinkle with spring onions and cress. Serve with lime wedges and sriracha as desired.