Banh Xeo – Vietnamese Crepes
Vietnamese
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Gluten Free, Diabetic, Coeliacs, Dairy Free
For the meatballs:
500g beef mince
2 tsp Central American Spice Mix
½ white onion, diced
Fresh coriander, finely chopped
1 tsp salt
½ tsp black pepper
A dash of olive oil
For the potatoes:
2 medium sized potatoes, cut into cubes
½ white onion, finely chopped
1 clove garlic, crushed
½ tsp cayenne pepper
½ tsp cumin
1 tsp paprika
A dash of olive oil
In a mixing bowl, combine all of your ingredients (except the oil) and mix with your hands.
Divide the mixture and shape into 12 equally sized balls. Place them in the fridge for 30 minutes.
Heat the oil in a pan on a medium heat and fry the meatballs until golden brown for around 5 minutes.
Turn them over and cook for a further 5 minutes.
Boil the potatoes for around 5 minutes. While these are boiling, heat some oil in a pan and fry the onions for 5 minutes.
Add the garlic and spices and fry for a further 2 minutes.
Drain the potatoes and add them to the onion mix.
Mix well and cook for a further 8-10 minutes until the potatoes are tender.
Serve with sour cream, salsa, guacamole and a side salad.