Indian samosa cakes with cucumber sambal
- 30 minutes (preparation 30 minutes)
- 4 (3 patties per serve)
Crunchy on the outside, and soft in the middle - these Indian samosa cakes are packed full of flavour!
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Quesadillas with avocado and tomato salsa
Quesadillas with avocado and tomato salsa Image: Joe Filshie
Ingredients
- Salsa:
- 1 avocado, peeled, seeded and chopped
- 2 tomatoes, finely chopped
- 1 small red onion, peeled and sliced
- 420g can no-added salt corn kernels, drained
- ½ cup chopped fresh coriander
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- Quesadillas:
- 2/3 cup reduced fat grated tasty cheese
- ½ red capsicum, finely chopped
- 4 spring onions, thinly sliced
- Black pepper, to season
- 4 regular flour tortillas
- Olive oil cooking spray
Method
Method
- To make salsa, combine all ingredients in a bowl. Cover and refrigerate while making quesadillas.
- For the quesadillas, combine the cheese, capsicum and spring onions in a bowl. Season with pepper.
- Place two of the tortillas on a board and divide the cheese mixture evenly between them, spreading almost to the edges. Place another tortilla over the filling and gently press down.
- Heat a large non-stick frying pan over a medium heat. Spray lightly with cooking oil. Add one quesadilla. Spray top tortilla lightly with cooking oil. Cook for 2-3 minutes, or until lightly browned underneath. Carefully turn using an egg slide. Cook other side for 2-3 minutes, or until browned and cheese is melted. Remove from pan. Repeat with remaining quesadilla. Cut each quesadilla into six wedges.
- Serve with salsa.
TIP
Serve these quesadillas and salsa as a tasty to side to grilled lean chicken or pork steaks.
Ingredients
- Salsa:
- 1 avocado, peeled, seeded and chopped
- 2 tomatoes, finely chopped
- 1 small red onion, peeled and sliced
- 420g can no-added salt corn kernels, drained
- ½ cup chopped fresh coriander
- 2 teaspoons finely grated lemon rind
- 2 tablespoons lemon juice
- Quesadillas:
- 2/3 cup reduced fat grated tasty cheese
- ½ red capsicum, finely chopped
- 4 spring onions, thinly sliced
- Black pepper, to season
- 4 regular flour tortillas
- Olive oil cooking spray