Meatball with corn, chilli and spring onions

Name: Meatball with corn, chilli and spring onions
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 discs Toast; 3 Spring onions; 1 chili pepper; 1 can(s) (212 ml) Vegetable corn; 500 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 1/2 TEASPOON Cayenne pepper; 1/2 TEASPOON Sweet peppers; 1/2 TEASPOON Cumin; 1 TABLESPOON Oil

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 discs Toast
3 Spring onions
1 chili pepper
1 can(s) (212 ml) Vegetable corn
500 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
1/2 TEASPOON Cayenne pepper
1/2 TEASPOON Sweet peppers
1/2 TEASPOON Cumin
1 TABLESPOON Oil

Directions

1
Soak toast in cold water. Clean and wash spring onions and cut into fine rings. Halve chilli lengthwise, remove seeds and cut into strips. Drain the corn in a sieve.
2
Squeeze the toast well and knead with minced meat, egg, spring onions, corn and chili. Season with salt, cayenne pepper, paprika and cumin. Form 8 meatballs with your hands. Heat oil in a pan.
3
Fry the meatballs on both sides for about 6 minutes at medium heat.